The "old-fashioned" kind, using whole apples....
(Yields 3 pints)
6 lbs. medium apples, quartered (about 2 dozen)
2 cups sweet cider
3 cups sugar
1½ teaspoons cinnamon
½ teaspoon cloves
Cook the apples in cider until tender, then press through a sieve or food mill; measure 3 quarts apple pulp.
In a large sauce pot, cook the apple pulp until it is thick enough to "round up" in a spoon. As the pulp thickens, stir frequently to prevent sticking. Add the sugar and spices. Cook slowly, stirring frequently, until thick. Pour the hot butter into hot jars, leaving ¼-inch head space. Adjust caps, and process for 10 minutes in a boiling water bath.