First, wash and core your apples. A variety of apples works best, but I recommend a mix of sweet and tart. Chop them roughly; no need for perfection, as they will break down during cooking. Place your chopped apples in a large pot.

Next, pour in the filtered water. This helps them cook down without burning. You could substitute apple juice or apple cider for extra flavor. Stir them gently to coat in the liquid.

Now, it’s time to sweeten the deal. Add granulated sugar, light brown sugar, cinnamon, nutmeg, ground cloves, and sea salt. Don’t forget that fresh lemon juice; it balances the sweetness beautifully. Stir everything together until well mixed.

Bring your mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low. Cover the pot, letting the apples simmer gently. Stir occasionally, keeping an eye on it to prevent sticking. Cooking can take from 30 minutes to an hour. At first, it may look chunky, but patience will lead to silky-smooth apple butter.

Once the mixture has simmered down and the apples are soft, it’s time for blending. Use an immersion blender, or carefully transfer to a stand blender. Blend until it’s smooth and creamy; if it’s too thick for your liking, add a splash of water.

After blending, stir in the vanilla extract. This adds a nice depth to the flavor. Return to the heat for a few more minutes to warm through. If you prefer a thicker texture, cook a bit longer while stirring.