1. Wash and peel the apples.

Doesn’t have to be perfect, but don’t leave any big pieces of peel.

2. Chop the apples.

You want about 1/2 inch cubes. Again, doesn’t need to be exact. The apples will have plenty of time to cook.

3. Bring apples and water to a boil.

Place the apples in a saucepan. Fill with water until the apples are just covered with water. It’s okay if little bits poke out (apples float, so no way to avoid this).

Bring to a a boil.

4. Let them cook for 3-4 hours.

Reduce the heat and let the apple and water mixture simmer for 3-4 hours. Check on them and give them a stir about every 1 hour to make sure they are starting to break down. They will naturally fall apart as you stir them after an hour or two.

Apples after 5 minutes:

Apples after 2 hours:

Apples after 3-4 hours:

5. Stir in the spices.

After about 3-4 hours, the apple butter will start taking on a dark brown hue and will be very reduced. Once are nearly at the consistency you want for the apple butter (a jamlike consistency), stir in the spices:

• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• Optional: 1/2 tsp vanilla extract

Take your time stirring to make sure they’re mixed in well. Let it cook 1 more minute, then take the apple butter off the heat.

6. Enjoy!

Spread it on toast, use it as a topping for yogurt, etc.

If you place it while warm into a sterile jar for storage and top immediately, it will keep for up to 3 weeks. You can also freeze some if you made more than you can use in that time.