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This recipe is from the National Center for Home Food Preservation, and works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh apples.
https://nchfp.uga.edu/how/can_02/apple_butter.html
Wash, remove stems, quarter and core fruit.
Cook slowly in cider and vinegar until soft.
Press fruit through a colander, food mill, or strainer.
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 presterilized. Adjust lids and process according to the table below.
Style of Pack | 0-1000 ft | Above 6000 ft --------------------------------------------------------- Hot pack, half pints or pints | 5 mins | 15 mins Hot pack, quarts | 10 mins | 20 mins