I recently found this in one of my Cookbooks by Better Homes and Gardens, "All time favorite fruit recipes" (1980):
Apple Butter
6 pounds (18 cups) tart cooking apples, cored and quartered
5 cups apple cider or apple juice
1 cup cider vinegar
4 cups sugar
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
Bring apples, cider and vinegar to a boil, cover and simmer for 30 minutes, stirring occasionally. Press through sieve or food mill. Measure 16 cups pulp, and return to dutch oven/pot. stir in remaining ingredients, bring to boil, simmer uncovered 1 1/2 - 2 hours till very thick, stirring often.
Spoon hot butter into hot, clean jars (leaving 1/2 inch head space). Process in boiling water bath for 10 minutes. (Makes 8-9 half-pints)
It says you can also freeze the butter. When freezing it lasts 8-12 months.
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