Instructions

• Peel, core, and chop the apples into 1-inch chunks.
• Add apples, cider, brown sugar, cinnamon, cloves, nutmeg, and a pinch of salt to a large heavy pot or slow cooker.
• For stovetop, bring to a simmer over medium heat, reduce to low, cover, and cook 45 to 60 minutes, stirring every 10 to 15 minutes, until the apples collapse and become saucy.
• For slow cooker, cook on Low 6 to 8 hours or on High 3 to 4 hours, covered, until the apples collapse.
• Turn off the heat and puree the cooked apples with an immersion blender until smooth, or carefully blend in batches in a countertop blender.
• Return the puree to low heat and stir in the vanilla extract.
• Cook uncovered, stirring every 5 to 10 minutes, until the mixture darkens and thickens to a spreadable consistency, about 30 to 60 minutes on the stovetop or 1 to 2 additional hours on Low in the slow cooker.
• Test doneness by dragging a spoon through the pot to see if a trail closes slowly, or by placing a small dollop on a plate to see if it holds a soft mound.
• Taste and add lemon juice to brighten and a pinch more salt if needed.
• If you prefer sweeter apple butter, stir in 1 to 2 tablespoons additional brown sugar and cook 5 minutes more.
• Let the apple butter cool, then transfer to clean jars and refrigerate or freeze.