What the hell is Apple Butter ??????

This is Apple Butter !!!  When Erik and I were picking our 4000 apples he had a childhood memory of Apple Butter.  His Dad loved Apple Butter and we needed to make some. My brain kind of semi imploded.  What the hell was it.  He did  inform me there was no butter in apple butter. Ok. I said you want Apple Jam . No he wanted apple Butter. After looking at the recipe I said this is Apple jam.  After making it I now call it overcooked Apple Sauce.   Whatever it is it is good. And you spread it on toast. Just like Jam.......

YOU WILL NEED

• 4 pounds apples (about 12 to 16 medium)
• 2 cups water
• 4 cups sugar
• 2 teaspoons cinnamon
• ¼ teaspoon cloves
• 6 Ball® half-pint or 3 Ball® pint glass preserving jars and lids
• Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker

DIRECTIONS

1. CORE and peel apples. Cut apples into quarters.
2. COMBINE apples and water in a large saucepan. Cook apples at a simmer until soft. Puree mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.
3. LADLE hot butter into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and adjust band to finger-tip tight. Place jar  in boiling-water canner. Repeat until all jars are filled.
4. LOWER the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Lids should not press up and down when center is pressed. Label and store jars.