Boil cider or juice uncovered over high heat until reduced to about 2 1/2 cups. Pare, core and thinly slice apples, measure them well packed, then add to liquid. Simmer uncovered over low heat, stirring often, until mixture begins to boil.

Add remaining ingredients and continue to cook until mixture is quite thick, stirring often so it won't stick. When a little bit placed on a cold plate cools to a spreading consistency, it is ready. Pour into sterilized jars, cover, and keep in a cool place. Yield: 4-5 jelly glasses.

ingredients for this are available all year around. But, for me, the very best apple butter is made with the first summer sour apples.

Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries