Peel, core and dice the apples* then place the diced apples in a saucepan with the rest of the ingredients and bring to a low boil. Reduce the heat to a simmer and cook until the apples have softened.
Leave to cool slightly before you blend. At this point I usually leave it overnight before I blend.
Place the blended apple puree into roasting dishes, so the puree is about 2 inches thick and bake in a 150°C oven for two hours until extremely thick. Stir every 30 minutes.
Blend the thickened apple butter again to smooth out the final result then decant into sterilised jars.
You can either keep the apple butter in the fridge for a couple of weeks or you might like to increase the life of the Baked Apple Butter by processing the jars in a water bath which means they can be kept for at least 6 months somewhere dark and cool.
For more information on canning and water baths see here.
*If you have a food mill then follow the following method in place of Step 1: Halve the apples, core and peel intact an place them in a saucepan with a splash of water and simmer until the apples have softened. Remove the apples and pass through a food mill. Place the apple puree back into the saucepan with the rest of the ingredients and bring to a boil. Turn off the heat.