Rinse apples thoroughly

Remove stems and blossom ends from crabapples, cut into quarters, removing seeds.

Place in a large saucepan with water and bring to a simmer for 10 or 15 minutes, or until apples are soft

Crush with a potato masher and simmer for another 10 minutes or so

Line a colander with cheesecloth and place over a large bowl. Slowly pour in the apples and water

Let sit for several hours or overnight

Wash jars, lids and lids in hot soapy water – rinse jars with boiling water

Cover lids and bands with boiling water and set aside

Bring about a half full water bath canner to a simmer over medium high heat

Take 7 C of the juice from the bowl and place in a Dutch Oven or large pot

Stir in pectin and add butter then bring to a full boil

Add the sugar, stirring constantly so it dissolves then return juice to a full boil for one minute stirring constantly

Remove from heat, skim off any foam

Ladle into jars, wipe rims and threads

Cover jars with lids and screw on bands tightly

Place in canning rack and lower into simmering water

Keep water at a simmer for 5 minutes – at higher altitudes for up to 20 minutes

Remove from water and let drain on a towel until lids seal