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 two minutes.
Apple butter is done if it remains mounded on the spoon.
Or, test for doneness by spooning a small amount onto a plate. When a rim of liquid does not separate around the edge of the apple butter, it is ready for canning. Fill hot, sterilized, half-pint or pint jars. Quart jars need not be sterilized. Adjust lids and process as directed in Table 1.