Spiced Apple Butter

Instructions

1. Prepare the apples
   Wash, core, and roughly chop the apples (no need to peel). Place them in a large, heavy-bottomed pot or Dutch oven with the apple cider. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook until the apples are completely soft, about 30-40 minutes.
2. Puree the mixture
   Remove from heat and let cool slightly. Transfer the cooked apples to a food processor or blender in batches and puree until completely smooth. Alternatively, use an immersion blender directly in the pot. Return the pureed mixture to the pot if you used a food processor or blender.
3. Add sugars and spices
   Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, allspice, cardamom, vanilla extract, and salt. Mix thoroughly until all ingredients are well combined.
4. Slow cook
   Cook the mixture over very low heat, uncovered, stirring occasionally to prevent sticking, for about 2-3 hours. The apple butter should reduce by about half and become thick and dark brown. It should mound on a spoon and not run off the edges.
5. Finish and adjust
   Stir in the lemon juice. Taste and adjust spices if necessary. If the apple butter is too thick, add a little more apple cider. If it's too thin, continue cooking until desired consistency is reached.
6. Cool and store
   Allow the apple butter to cool completely before transferring to sterilized jars. Seal tightly and refrigerate for up to 3 weeks, or follow proper canning procedures for longer storage. The flavor will develop and improve after a day or two.