Apple Butter

1. 1

   Cook apples in cider until tender.

2. 2

   Press through a sieve or food mill.

3. 3

   Measure 3 quarts of apple pulp.

4. 4

   Cook pulp until thick enough to round up in a spoon as pulp thickens.

5. 5

   Stir frequently to prevent sticking.

6. 6

   Add sugar and spices.

7. 7

   Cook slowly, stirring frequently, until thick.

8. 8

   Pour hot into hot jars, leaving 1/4-inch headspace.

9. 9

   Adjust caps.

10. 10

    Process pint and quart jars 10 minutes in boiling water bath.

No additional tips available.