This recipe may be made with any quantity of apples using the proportions below, but keep in mind that larger quantities will take much longer to cook. Please read Making Fruit Butters and Jellied Fruit Sauces, and How to Process.

Place in a large heavy pot:

Bring to a boil, then reduce the heat and simmer, covered, until very soft, about 20 minutes. Put the fruit through a food mill fitted with the medium disk. Measure the puree.

To bake the butter, preheat the oven to 300°F. Transfer the puree to a roasting pan. Stir in for every 1 cup puree:

Bake, stirring every hour, until the apple butter is thick, 3 to 3 ½ hours.

To make on the stovetop, place the ingredients in a large, wide pot and cook over medium-low heat, stirring frequently and adjusting the heat to prevent scorching, until the butter is thick and can be mounded on a spoon, about 2 hours. It should not exude any thin liquid.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.

Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.