Wash the apples. Core, peel, and slice the apples.

Combine the apples and 2 cups of water in a large saucepan over medium high heat. Simmer until the apples are soft.

Pour into a food processor and puree until smooth but not liquified. Measure 6 cups of the pulp.

Prepare a boiling water canner and 7 half pint jars or 3 pint jars and 1 half pint jar.

Combine the apple pulp, sugar, and cinnamon in a large saucepan over medium heat. Cook slowly until thick enough to round up on a spoon. Stir frequently to prevent sticking.

Ladle the hot butter into hot jars leaving 1/4 inch of headspace. Remove air bubbles and readjust headspace.

Put on the lid and screw band and screw to finger tip tight. Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed.

Store for up to 3 years.