In a big heavy-bottomed pan, put all of the ingredients. Put it on the stove.
Bring it to a boil. Cover and cook for about 2 hours over low heat. Stirring after 10-15 minutes to prevent the apples from sticking to the pan.
Remove the cover and set aside for 20 minutes to cool before blending with a stick blender or food processor.
Serve warm or store in sterilized jars in the refrigerator. Apple butter lasts 3 to 4 weeks in the refrigerator.