White Grape Apple Butter

Wash and quarter apples removing blossom end, no need to core or pare.

In a large kettle, cook apples in juice until soft, about 45 minutes.

Cool and press through a sieve or food mill. There should be 4 to 5 cups apple pulp.

Add sugar and spices. Cook slowly, stirring often to prevent sticking, for 1 hour or until thick.

Pack into sterilized jars, adjust lids and process in hot water bath for 10 minutes.