8 lbs of apples
2 cups cider
2 cups vinegar
2-1/4 cups white sugar
2-1/4 cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves

Yield: about 8 to 9 pints
Procedure: Wash, remove stems, quarter and core fruit. 
Cook slowly in cider and vinegar until soft.  Add sugar 
and spices, cook with fruit pulp stirring frequently.  To 
test for doneness, remove a spoonful, it is done if the
butter remains mounded on spoon.  Another test for 
doneness, spoon small quantity onto plate.  When a rim 
of liquid does not separate around the edge of the 
butter, it is ready for canning. 
Fill hot into sterile half-pint or pint jars, leaving 
1/4-inch headspace.  Adjust lids and process 
according to the recommendations in table 1.