Amish Apple Butter

1. 1

   Quarter and core apples.

2. 2

   Cook in cider until tender; force through sieve.

3. 3

   Cook pulp until thick; stir often to prevent sticking.

4. 4

   Cool about 30 minutes, then add remaining ingredients and cook on low heat for about 1 hour.

5. 5

   Put in jars, leaving 1/2-inch from top, seal, then put in a large kettle with rack and boiling water.

6. 6

   Process about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.