The best place that you can still get that same great Apple Butter is from a place called The Apple Farm, a hotel in San Luis Obispo that sells it. You can probably get it shipped to you. Cheers.
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Did you by any chance grow up in the south? If so, it may have been Bama brand apple butter. It may have been available other places as well. They recently started producing it again, and my mom told me that she loved it when she was growing up. She was born in 1964. I can't find any pictures of the old Bama apple butter jars, only the new ones. However, I will ask my mom tomorrow if she remembers if it came in an apple-shaped jar or not and let you know.
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Here's some apple butter sold on Amazon:

http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D19%26ref%255F%3Dnb%255Fss%255Fgf%26y%3D18%26field-keywords%3Dapple%2520butter%26url%3Dsearch-alias%253Daps&tag=kryssehowarti-20&linkCode=ur2&camp=1789&creative=390957
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I see everyone is giving you the jar. If you want an excellent apple butter I suggest making it the old fashioned way. There are a couple commercially jarred ones but to me this one is the best and mimics my great-grandmother's apple butter.

2 qts water
2tbsp salt
6 lbs apples cored and peeled and sliced
2 qts sweet cider
3 1/2 to 4 cups sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

Combine water and salt. Add apples. Drain well but do not rinse the slices.

Put through a food processor using the finest blade. Measure pulp and juice, there should be 2 qts.

Combine with cider. Place in a large enamel pan. Center pan in moderate oven (350F) Let mixture simmer about 3 to 3.5 hours until cooked down about half and is thick and mushy. Stir thoroughly every half hour.

Put mixture through sieve or food mill; it should yield 2 1/4 to 2 1/2 qts.

Combine sugar and spices; add to sauce and return to oven. Continue simmering about 1.5 hours or until thick, stirring every half hour. To test, pour small amount onto cold plate. Of no liquid oozes around edge, apple butter is cooked.

Pour into hot jars; adjust lids and process in boiling water bath (212F) for 10 min. Remove jars and complete seals unless closures are self-sealing kind. Makes 2 qts.

It may seem like a lot of work but you get quite a few jars out of it and I keep the unopened jars in my food pantry for up to 6 months just fine. Of course, once opened the jars need to be refrigerated but this recipe is so yummy and divine that it goes really fast. I love it over pork chops or simply over a slice of toast or biscuit. Enjoy!
Source(s):
my Great-grandmother and all the other maternal influences in my life.

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