Spiced Apple Butter

Method

1. 1
   Peel, core, and chop the apples. There should be about 2 ½ pounds of peeled and diced apples. Transfer the apples to a large, heavy bottomed pot. Add both sugars along with the water, apple cider vinegar, cinnamon, allspice. Stir to combine and then cover and place over high heat.
2. 2
   Bring the apples to a boil and cook until softened. Remove from the heat. Transfer the cooked apples to a blender along with any liquid in the pan. Blend until completely smooth. Return the apple purée to the pot and place over very low heat.
3. 3
   Cover the pot with a lid slightly ajar and cook the apple butter slowly, over very low heat, until it has reduced to a thick paste and is darkened in colour. This should take between 3 and 4 hours. Keep a close eye on the apple butter, stirring frequently, to prevent it from scorching on the bottom. This is particularly important near the end when the apple butter has thickened.
4. 4
   The apple butter is done when it has reduced to about 2 cups in volume, is dark in colour and is very thick. Allow to cool before transferring to a jar for storage. The apple butter can be stored in the fridge for two to three weeks or for up to a year in the freezer. Enjoy!