Boil gently for 5 minutes. Remove the jars from the water and cool away from drafts. After the product has cooled, check the seals, remove the rings, label and store in a cool, dark, dry place. Preserved fruit products should keep for at least a year, but their flavor and quality will begin to decrease within a few months. Cook slowly in cider and vinegar until soft.
Press apples 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 apple 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.