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in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Pour hot into sterile half-pint or pint jars, leaving 1/4-inch headspace. Adjust lids and process for 5 minutes in boiling water bath. Quart jars should be processed 10 minutes. Yield: About 8 to 9 pints.
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