Directions

• Peel and core your apples, then cut them into small wedges. If you want a perfectly smooth jam you can puree your apples in a blender or food processor.

• In a large sauce pan combine all of your ingredients except the vanilla extract, and cook on medium heat.

• Continue to cook this while stirring occasionally for 5 to 10 minutes, you will notice it gets less liquidy and the apples begin to break down.

• Once you no longer see any liquid pooling in the bottom of the pan you can decide how thick you want your butter to be. If you stop now you will have something with more texture and a fresher taste, if you continue to cook until you have something that sticks to itself as you stir and doesn't immediately deform outward you will have a smoother thicker spread. Basically cook until it is half as thick as you would like as it will double in thickness once cooled.

• Let this cool till room temperature and then spoon it into a jar or bowl, cover and refrigerate.