Apple Butter

Instructions

1. 1

   Wash and slice firm tart apples; no need to remove core — just seed and peel.

2. 2

   Add cider and boil for 15 minutes or until apples are mushy.

3. 3

   Press through sieve (should be about 3 quarts pulp).

4. 4

   Gently boil pulp for 1 hour or until it begins to thicken.

5. 5

   Stir occasionally.

6. 6

   Stir in spices and continue cooking slowly for 3 hours or until thickened.

7. 7

   Stir frequently.

8. 8

   Pour into hot sterilized jars.

9. 9

   Leave 1/4-inch headspace.

10. 10

    Makes 3 1/2 pints.