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1
Combine the apples and juice in a large, heavy-bottomed saucepan.
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2
Cover and bring to a boil over high heat.
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3
Decrease the heat to low and simmer, stirring occasionally, until the apples are very soft, 30 to 45 minutes.
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4
Add the brown sugar, granulated sugar, ground cinnamon, cloves, allspice, and salt.
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5
Continue to cook until the apple butter is thick enough to mound when spooned onto a plate, about 45 more minutes.
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6
Meanwhile, place a wire rack on a rimmed baking sheet.
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7
Sterilize the 1/2-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
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8
Remove the jars from the water and place upside down to drain on the prepared rack.
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9
Remove the lids from the water and dry with a clean towel.
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10
Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
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11
When they are cool enough to handle, dry them with a clean towel.
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12
Set aside.
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13
When the apple butter is cooked, fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 10 minutes.
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14
Store the unopened jars of apple butter at room temperature for up to 1 year.
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15
Once a jar is opened, store in the refrigerator for up to 1 month.
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16
For refrigerator or freezer apple butter, transfer the mixture to clean airtight containers and refrigerate for up to 1 month.
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17
Or spoon into airtight freezer-safe containers, leaving at least 1 inch of headroom and freeze for up to 1 year.
