Sorry i didn't get back sooner with this.
Apple Butter: Crabapples: Halve apple and cut stem and blossom end out.
Add 1/2 as much water as fruit.
Making the pulp: Cook the apples until the pulp is soft, watch it as it may stick. Put the cooked apples in a colander to drain. Then press pulp through a food mill or sieve to get out all fibers. (Food mill is the way to go). Usually 1/2 cup sugar to each 1 cup of pulp makes a fine butter.
Let the sugar dissolve in the pulp over low heat, then bring the mixture to a boil and cook until thick, stirring constantly so as not to scortch.Add your spices after boiling starts. 1/2 tsp ground cinnamon, 1/4 tsp ground allspice,1/4 tsp. cloves.
When the butter is thick enough to round slightly in a spoon and shows a glossiness or sheen, pack while still hot into hot, sterilized 1/2 pint jars, leaving a 1/2 inch headroom. Adjust lids and process for 10 min.
I started with 2 ice cream pails full of apples and ended up with 8 cups of pulp. That worked good for the 1/2 pints.
Recipe says not to make alot at one time, infact only one batch but I did 2 and it worked fine.
As far as the boiling part goes I don't boil the pulp on high but medium so as not to burn it.
I got this recipe from the book Putting Food By ,1975 edition.