Cozy Homemade Apple Butter: A Fall Kitchen Hug

Combine chopped apples and apple cider (or water) in a large, heavy-bottomed pot or Dutch oven. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-30 minutes, or until apples are very soft.

Remove pot from heat. Using an immersion blender, blend the apple mixture until very smooth. Alternatively, carefully transfer apples to a regular blender or food processor and blend until smooth, then return to the pot.

Stir in brown sugar, granulated sugar, cinnamon, nutmeg, cloves, allspice, and salt. Mix well to combine.

Return the pot to low heat. Cook, uncovered, for 2-4 hours, stirring frequently (every 15-20 minutes initially, more frequently as it thickens) until the apple butter is thick and a deep reddish-brown color. It should mound on a spoon and not have watery liquid around the edges.

To test for doneness, spoon a small amount onto a cold plate. If no watery ring forms around the edges within a few minutes, it's ready. If it's too thin, continue cooking and stirring.

Remove from heat and stir in the vanilla extract.

Carefully ladle the hot apple butter into clean, sterilized jars, leaving 1/2-inch headspace. Seal tightly.

For long-term storage, process jars in a boiling water canner for 10 minutes (adjusting for altitude). Alternatively, cool completely and store in the refrigerator for up to 3 weeks, or freeze for up to 1 year.