Wash, remove stems, and quarter:  4 lbs apples

Cook slowly until soft in:  2 c water, cider, or cider vinegar (I prefer the non-water options.)

Put fruit through a fine strainer, measuring the pulp as you go.  Add to each cup of pulp – 1/2 c sugar.

Add to the end result:  1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp allspice

Or for Curried:  1 tsp turmeric, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp cinnamon

Or for Red Chili:  2 tsps red chili powder

Cook the fruit butter over low heat, stirring until sugar is dissolved.  Continue to cook until it thickens.  Pour into hot sterilized jars.  Process in boiling water for 15 minutes.