Gather ingredients: apples (peeled or unpeeled), sugar (optional), cinnamon, nutmeg, cloves (optional), salt, and lemon juice (optional)
Wash apples and remove cores
Chop apples into small pieces
Add apples to a large heavy-bottom pot or slow cooker
Add lemon juice
Add spices (cinnamon, nutmeg, cloves) and a pinch of salt
Add sugar if desired (start with a small amount)
Cook on the stovetop over low to medium-low heat, stirring frequently, until very soft
Mash and continue cooking, stirring often, until thick and spreadable
For stovetop: cook about 1.5–2.5 hours depending on quantity and apple type
For slow cooker: cook 6–10 hours on low, stirring occasionally if possible, until thick
Blend or mash to desired smoothness (use an immersion blender for smoother butter)
Simmer a bit longer if needed until it holds shape on a spoon
Taste and adjust sweetness and spices
Sterilize jars and lids (if canning)
Fill hot jars with hot apple butter, leaving appropriate headspace
Process in a water bath canner if canning (follow your jar size and altitude guidelines)
For refrigeration: cool completely, then store in airtight containers
Label and date
Refrigerate and use within about 2–4 weeks, or freeze for longer storage