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Wash, peel, and chop the apples; put the pieces into a large heavy bottomed saucepan. Add the remaining ingredients.
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Bring the mixture to a boil. Reduce the heat, and simmer until the apples are soft.
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Use an immersion blender to purée the mixture until smooth. (If you don't have an immersion blender, you can purée the mixture before cooking in a blender or food processor.)
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Cook the apple butter for 6-10 hours, or until reduced by about 1/2, and the mixture has thickened and darkened to a rich, orange-tinged, ruddy brown.
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Can in jars, or store in sealed containers in the fridge or freezer until use. Use as you would any regular fruit jam or spread.