Apple butter is the rich, hearty cousin of applesauce: More concentrated, sweeter and spicier, it is wonderful spread on a piece of bread. Apple butter is a great way to use up bruised and damaged apples, and you can use a variety of apple types for an interesting butter.
(Adapted from "The Joy of Jams, Jellies and Other Sweet Preserves")
6 pounds cored and quartered apples (unpeeled)
About 4 cups light brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground mace or ground nutmeg
½ teaspoon ground allspice
Source: 10 Jams, Jellies and Preserves to Make at Home - Craftfoxes
Cook the apples over low heat in a non-reactive pan (not aluminum or copper) for about 20 minutes. If there is any sign of scorching, add a little water or apple cider.
Puree the apples through a food mill. If you don’t have one, use a blender or food processor until smooth. Measure the volume of the puree and add in half that amount of brown sugar. Add in the cinnamon, mace or nutmeg and allspice.
Cook the mixture over low heat (or in an oven at 250 F) uncovered until it is thick and brown, about 1-1/2 hours. Stir occasionally at first and more frequently as it thickens.
Ladle the mixture into pint or half-pint jars. Seal with lids and rings, and process for 10 minutes in boiling water.