Core and cut the apples into eights.

Cover and cook on medium heat for 30 minutes.

Using a wooden spoon or something similar, smush the apples as much as possible.

Remove the lid and continue cooking for another hour, stirring every 15 minutes. The closer to the end you get, the more important this step is or the apples will stick to the bottom of the pan and potentially even burn if you forget about them for too long!

Turn off the heat and if it's thick enough for you, remove from the heat.

If you want it a little thicker, let it sit on the burner for another 30 minutes or even longer.

Using an immersion blender, puree the apple butter. You could also use a blender or food processor, but the immersion blender is the least messy option.

When cool, pour into containers and refrigerate for up for 5 days. Freeze any apple butter left after 5 days.