Core and chop the apples into chunks. I leave the skin on but you can peel if preferred

In a heavy-bottomed pot, combine chopped apples, brown sugar, cinnamon, cloves, nutmeg, salt, lemon juice, and water (or apple cider). Stir to mix well.

Cover and bring to a simmer over low heat. After 15 minutes, place the lid of the pot slightly offset, to allow for some steam to release. Cook down your apples for about 1 hour. Stir every 15-20 minutes (set a timer so you don’t forget!)

Once the apples are very soft, use an immersion blender to puree the mixture until smooth. You can also use a blender for this step

Place back on the stove with the lid on, cooking over med heat, stirring every 30 minutes. After a few hours, as your apple butter is close to done, start stirring every 5-10 minutes, so it doesn’t burn. Be sure to scrap any bits that stick to the bottom and side of the pan, and stir into the butter. This is good flavor and adds to the deep color!

When ready, the apple butter will have thickened and be a deep brown. To test, if you scoop some up with your spoon, it should slowly slide off (not thin, like applesauce, or thick like cement)

Let cool completely, then transfer to a clean jar or airtight container. Refrigerate for up to 3 weeks or freeze for up to 6 months