I made it without a "recipe." It is one of those some of this and some of that type things. A neighbor that has an orchard makes it and she told me how. I just used cut up apples, some apple cider, a couple tablespoons of lemon juice, and a little pumpkin pie spice. I used a mixture of types of apples - just ones I had left over from buying various types at the neighbor's orchard. Neighbor said to use either cider or apple juice to get them started. You want just enough liquid to get them going and keep from sticking. The apples will start to make juice of their own once they start cooking. Let that cook down for a few hours, then tasted for sweetness. Added some honey, brown sugar to taste. I don't think it took very much. Added more spice as it cooked. Kept cooking down and cooking down until it got to the right consistency. I started it in early morning, finished that night. I used sterilized jars, but did not "can" it. We usually freeze our jams. So I put the hot apple butter in the jars. Left them sit out for a couple hours till they cooled. All sealed. Then I put them in the freezer. When we get them out to use, we just make sure to use it within a week or two, and keep it refrigerated.
I made "pumpkin" butter the same way, just used cut up butternut squash in place of apples.
I used what I call pumpkin pie spice - I make it up myself. Cinnamon does not agree with me very well - so I use less of that, more of ginger, clove, allspice.
