Step 1

Add everything except the vanilla to a large heavy bottomed pan. Stir, put the lid on, and cook over medium heat until the apples are soft. This usually takes 20 to 25 minutes. Don't add any additional liquid.

Step 2

Blend the apple mixture with an immersion blender until smooth. Be careful because it will be very hot. If you don't have an immersion blender you can use a regular blender or even mash it really, really well with a potato masher.

Step 3

With the lid off, continue cooking the apple butter over a low heat for a further 1 to 2 hours. During this time it will reduce and thicken. The longer you cook it the richer, darker, and thicker it will get. You are looking for it to reduce by about half, be a very rich, mahogany brown color and to look and feel very thick, almost like caramel. Clear track marks should be left when you stir with a spoon. See my pictures in the post above, and video below for visual comparison.

Step 4

Once it's ready, turn the heat off, add the vanilla, stir through, then spoon the apple butter into clean and dry containers or jars.