Apple Butter

1. 1

   Use apple pulp left from preparing apple juice for jelly. Press through sieve or food mill. Measure pulp. Add sugar and spices.

2. 2

   Cook until the flavors are well blended, about 15 minutes, to prevent sticking.

3. 3

   Stir frequently as mixture thickens (if too thick, add a small amount of water to desired consistency).

4. 4

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

5. 5

   Process pints and quarts 10 minutes in boiling water bath.

No additional tips available.