From my cousin who channels her grandmother....
4 1/2 lbs tart cooking apples, cored & quartered (can also sub 2 lbs of pears for 2 lbs of the apples)
3 cups apple cider or apple juice
1/2 cup sugar
1 1/2 cups packed brown sugar
2 Tbsp fresh lemon juice
1/2 tsp cinnamon
* In an 8-10 quart heavy pot combine apples & cider. Bring to boiling, reduce heat. Simmer, covered for 30 minutes, stirring occasionally. Press through a food mill or sieve until you have 7.5 cups. (I've been know to push it thru my fine meshed collander too). Return pulp to kettle.
* Stir in sugars, lemon juice & cinnamon. Bring to boiling, reduce heat. Cook, uncovered, over very low heat for 1 hour 30 to 1 hour 45 minutes or until very thick and mix mounds on a spool, stirring often.
*Laddle hot apple butter into hot, sterilized half-pint canning jars, leaving 1/4" headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars from canner, cool on wire racks. Adjust processing time for altitude (In Bozeman that means add 10 minutes total time)
** From Better Homes & Gardens You Can Can Book