Sterilize and prepare jars, lids, and rings; be sure they are sterilized. Use whatever size canning jars you prefer.
Fill canner with water and place on medium-high heat to bring to a boil.
Peel, core, and slice apples into large chunks. If necessary, place in a bath of water and lemon juice to prevent browning.
In a heavy pot, cook the apples and butter over medium heat until the apples begin to soften. Be sure not to burn the butter!
Once apples are soft, continue cooking while mashing them with a potato masher. Gradually add the remaining ingredients, and continue mashing until the mixture reaches the texture you desire. If you like fewer chunks, you could put it through a ricer or food processor.
Turn the heat up and cook until boiling.
Ladle into hot jars, using a warm damp cloth to wipe jar rim clean.
Process in hot water bath in canner for 10-15 minutes. Remove from pan, place on towels, in upright position on counter to cool.
As jars cool you will hear popping sounds. When jars are cool, test jar seal by pressing down on the center of the lid, it should not move up and down. If lid moves, it is not sealed properly, it needs to be refrigerated and eaten.