Wash, peel, and chop the apples; put the pieces into a large heavy bottomed saucepan. Add the remaining ingredients.

Bring the mixture to a boil. Reduce the heat, and simmer until the apples are soft.

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.)

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.

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.