4-5mediumapplescored and chopped into 1-inch chunks (I left the skin on and used a variety of apples)
Place all of the ingredients in a medium sized saucepan.
Cover and bring to a boil.
Reduce to lowest setting and cook until apples are soft, about 20 minutes.
Remove from heat and with an immersion blender, purée until smooth.
Continue to cook, uncovered, on the lowest setting. At this stage, make sure you stir every couple of minutes to prevent the apple butter from forming a crust at the bottom of the pot.
Cook until thickened. This can take anywhere from 1-2 hours, depending on the original water content of your apples. A good test is when the apple butter no longer runs off the spoon.
Portion into jars and refrigerate.
This apple butter can be kept refrigerated 2-3 weeks. If you process the jars in a water bath, your apple butter will keep for at least one year. Slow cooker: Once you get to the step where the apples are pureed, transfer the mixture in a slow cooker, cover, set the heat on low, and cook for approximately 6 hours. Pour into jars and process in a water bath.1 serving = 1 tablespoon*recipe lightly adapted from the spruce