1. Wash the Apples in cool water.
2. Slice apples into quarters or smaller pieces if using very large apples.
3. Add 3 cups of Water to a large sauce pot, place on Medium-High Heat, bring to a rolling boil.
4. Add Apple Cider Vinegar.
5. Add the sliced apples.
6. Cover pot, reduce heat and let apples simmer for about 30 minutes or until soft.
7. Firmer apples will need more cooking time. Stir apples as needed as they cook down.
8. Use a spoon to remove apples from liquid, place apples in a food mill or sieve.
9. Force the pulp through sieve and place in separate bowl below.
10. Measure the amount of puree you now have as you place it back into the sauce pot.
11. Add ½ cup Sugar to each cup of apple puree, adjusting amount as needed… starting with ½ cup as Brown Sugar and the remainder as White Sugar. You’ll need 1/2 cup Sugar for each cup of puree.
12. Stir sugar until it dissolves.
13. Add Cinnamon
14. Add Ground Cloves
15. Add Ground Allspice
16. Add Lemon, zest and juice only.
17. Add Vanilla Extract
18. Add pinch of Salt
19. Stir well to incorporate all flavors.
20. Place sauce pot over very low heat and let simmer for about 6 hours, stirring as needed to keep from burning. Mixture will thicken over time and splatter if not watched carefully.
21. As it thickens, place a spoonful on a saucer that has been kept in the freezer.
22. Swipe your finger through the butter to see if it will leave a trail or if it runs back together.
23. When done, ladle into hot jars leaving ¼ inch headspace.
24. Remove air bubbles, clean rim, apply lid, apply band, tighten finger tight.
25. Process 10 minutes using the water bath method.

Double check processing time based on Altitude of your location.