This makes about 3 pints of fruit butter

Wash, peel, pit (or core) and crush fruit saving the juice. Simmer crushed fruit in its own juices add a bit of water (or apple cider for apple butter) to juice if if should start sticking. Cook until fruit is soft and mushy. Mash and rub the fruit through a sieve (if you have a food processor you can blend it first to making pushing it through the sieve easier.) Warning: if you do not use a sieve your butter will be lumpy.

Measure the pulp by one cupfuls into a 9x13 baking dish. Stir in 1/2 c to 1 c sugar (depending on the tartness of the fruit) for every cup of pulp . Stir in lemon juice and spices. Spred mixture evenly in pan. Bake in moderate oven 2 to 2 1/2 hours. The fruit butter is done when a heaping spoonful of it can hold its shape when help upside down. Pack into jars, and let cool to room temp. Cover and refrigerate.