Apple Butter - pulp

Method

• Use apple pulp left from preparing apple juice for jelly. Press through sieve or food mill. Measure pulp. Add sugar and spices.
• Cook until the flavors are well blended, about 15 minutes, to prevent sticking.
• Stir frequently as mixture thickens (if too thick, add a small amount of water to desired consistency).
• Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps.
• Process pints and quarts 10 minutes in boiling water bath.