Apple Butter

Wash, remove stems, quarter and core fruit. Peel if desired.

Cook slowly in cider and vinegar until soft.

Press fruit through a colander, food mill, or strainer. The apples and cider/vinegar combo will likely be combined into a thick puree type of thing. That's good.

Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.

Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart jars need not be pre-sterilized. Adjust lids and process according to the table below.