• Wash apples.
• Cut apples into quarters or eighths. I use our apple cutter, which cuts the apple into eighths and removes the core. There is no need to peel the apples.
  
• Combine the apple slices and cider in a large, covered saucepan and heat over medium-low/medium heat until they fall apart ( 1 1/2 to 2 hours)). Stir occasionally to prevent sticking.
  

At this point, you have a couple of options:

• Put a food mill over a bowl and add the apples to the food mill. This will remove the skins and leave a chunkier apple butter. Make sure you scrape the bottom of the food mill to get all the good pulp.
  
• If you want to remove the skins but have smoother apple butter. Then you could use an immersion blender, food processor, or blender after you've put the apples through the food mill.
• Leave the apples in the pot and use an immersion blender to puree the apples. This option will leave the skins on so that you will get some skin bits in your apple butter. But you will also get smoother apple butter.
• Put the apples in either a food processor or blender. Once again, the skins will stay on, but you will get smoother apple butter.
• 
  Add pureed apples with spices to a large saucepan.
  
• Simmer over low heat, frequently stirring until thickened. Another 1 1/2 to 2 hours.
• To test for doneness, place a teaspoonful of apple butter on a cold plate.
• If the apple butter stays mounded on the plate without liquid separating from the apple butter, then it is done.
• Refrigerate the apple butter for up to two weeks, freeze it, or can it.
• To can your apple butter.
• Spoon your apple butter immediately into hot jars, leaving 1/4 inch headspace
• Remove air bubbles and wipe the rim with white vinegar
• Center lid on the jar
• Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in canner, ensuring they are completely covered with water by 2". Add additional boiling water as needed to raise the water level.
• Cover the canner and bring water to a gentle boil. Process for 15 minutes, adjusting time as necessary for elevation. (see notes)
• Remove jars and place them upright on a rack to allow them to cool completely.
• Refrigerate any jars that did not seal