We adore this stuff. I did significantly lower the sugar from the original recipe so if you want a sweeter butter, use an extra cup of sugar, brown or white is your choice.
Recipe adapted from my sister-in-law’s recipe
3 quarts unsweetened applesauce
2 cups white sugar
1 cup brown sugar
3 t cinnamon
1 t cloves
Place all ingredients in a crock pot and stir. Turn on low and cook with no lid on until nice and thick. This takes a while, like all day. Stir it every now and then. When it’s thick, you can either open-kettlen can it or process it in a water bath. I usually open kettle. Put your clean jars in a 225 degree oven for about 20 minutes, boil your lids in a bit of water. Gather your rings. When the jars are hot, ladle the hot apple butter into them and seal immediately with the hot lids. Let sit undisturbed until cool. Remove the rings and wash the jars in hot, soapy water to remove any stickiness. You can also freeze this stuff, which is, of course, the easiest method.
Yield: I don’t remember
*Update September 26, 2012: This year I used my stick blender and beat the tar out of the apple butter as it was cooking down. It made it so delightfully smooth and I love how it spreads.