I well remember the apple butter that my mother used to make. My brother and I along with the neighbor children could easily devour a quart of apple butter and a loaf of home made bread and butter in a very short time. To make, she peeld apples (Any kind) and sliced them. The thinner the slice the quicker they cooked. She added a little bit of water to them to help keep them from sticking and put them on a low heat.You could add more water if they were starting to stick to the pan. When the apples were soft, she ran them through a food mill or collander. She added sugar to taste - some apples are sweeter than others, cinnamon to taste and cooked it on low heat, stirring often until it was very thick - Some people cook theirs in the oven stirring often-( I have heard it does not burn as easily) This whole process can take a whole day depending on the size of the batch. When it was done to her liking she put it in jars and placed it in a water bath for some time (Sorry I can't remember the length of time) and we had apple butter whenever we wanted.If the apples were flat in taste she would add a little lemon juice and sometimes she also added red hot candies to make it pink although we usually did that to just plain apple sauce. If I just wanted a very small batch and had no fresh apples, I have made apple butter from canned apples and it worked for me. Good Luck - Grandma Fern