Apple butter has always been associated with the Pennsylvania Dutch in America who have made it for several centuries. It is another good way of using up surplus or damaged apples, and you can try mixing in some crab apples.
Simmer the fruit and liquid until it is very tender. Rub it through a sieve and weigh the pulp you get. Weigh out and set aside 750 grams of sugar for every kilogram of pulp. Simmer the pulp until most of the water has evaporated, then add the sugar and spices and boil, stirring frequently, until the mix is creamy. Pour into hot jars and seal.
From Joe Foster