• Peel and core 4 pounds apples. Cut them into medium pieces or chunks.

Stovetop method:

• Place the apples in a large, heavy-bottomed saucepan. Stir in ½ cup brown sugar, ⅓ cup white sugar, 2 teaspoons apple pie spice mix, ⅓ teaspoon salt, 1 tablespoon vanilla extract, 1 strip orang peel and 1 strip lemon peel. Stir well.
• Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 20-30 minutes, or until the apples are very soft.
• Use an immersion blender to break them down into a thick, chunky or smooth sauce. I do it in the same pot, but you can transfer the mixture to a blender or food processor and then return it to the saucepan.
• Continue to cook over low heat, uncovered, stirring frequently to prevent sticking. Allow it to cook for 1 to 2 hours, or until it thickens and darkens in color. The apple butter should be thick enough to hold its shape on a spoon and spread without dripping.
• Taste and adjust the sugar or spices halfway and towards the end.

Slow cooker method:

• Place the apples in the pot or bowl of the crockpot.
• Sprinkle ½ cup brown sugar, ⅓ cup white sugar, 2 teaspoons apple pie spices, ⅓ teaspoon salt and 1 tablespoon vanilla. Stir to combine and cook on high for 7 about hours. Stir it a few times while cooking.
• Puree the apples until smooth. You can use an immersion blender (my choice always), regular blender or a food processor. They might not all process it as smoothly as you want it.
• Return the apple mixture to the slow cooker and cook on high for 1 hour. Check that it’s the consistency and flavor you want. Adjust spices and salt if needed.

Storage:

• Store apple butter in sterilized jars and refrigerate it for up to 3 weeks. For longer storage, you can freeze it for up to 6 months or process it in a water bath canner for shelf-stable preservation, which can last up to a year if stored in a cool, dark place.