Core all apples. Do not peel. Dice apples into small pieces, place into large pot with steaming water. Soften apples for about 20 minutes. Remove from heat. Put softened apples into food processor and puree until smooth.
Place sugar, salt, cinnamon, cloves, all spice, lemon zest, lemon juice and bourbon all into a heavy bottom saucepan. Stir to combine. Over medium heat, stir the mixture to prevent burning. Reduce the mixture by about half - or until the mixture is thick and no longer runny. Make sure to stir constantly to ensure as much moisture is evaporating as possible. The thickening time will take anywhere from 1 to 2 hours depending on the liquid content of the apples.
Pour finished hot apple butter into three hot, sterilized canning jars, wipe the rims of the jars before placing lids on top of the jars and sealing. Place the sealed jars into a boiling water bath and cover with 1 inch of water - boiling jars for 10 minutes to ensure a good seal.
Remove from water with canning tongs and allow to cool. Popping on the jar lids will signal the jars have sealed properly.
To learn more about canning and safe canning procedures visit Freshpreserving.com where you can find everything you need from Ball canning.
Bourbon Apple Butter - https://www.bakedbyrachel.com/bourbon-apple-butter/