Peel and core the apples, then cut into fourths (about 3 quarts)

Heat apple-juice concentrate, wine and apples to boiling in Dutch oven; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary to remove all lumps. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.

Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

Makes about 5 half-pints butter (40 servings)

Approximate values per serving: 58 calories, 0 g fat, 0 g cholesterol, 14 g carbohydrates, 3 mg sodium, 0 percent calories from fat.