Peel and core 5–6 pounds of apples, then cut them into slices or eighths.

Add the prepared apples to a large heavy-bottomed pot along with 1 cup water and 1 cup granulated sugar. Stir to combine.

Cover the pot and cook over medium heat for about 10–15 minutes, or until the apples begin to soften. Stir occasionally to prevent sticking.

Check the apples and add a little more water or sugar if needed. Continue cooking for about 5 more minutes, or until the apples are very soft.

Remove the pot from the heat and use a potato masher to mash the apples to your desired consistency. Leave some small pieces of apple if you prefer a chunkier apple butter.

Measure out 2 quarts (8 cups) of the chunky applesauce for the apple butter.

Preheat the oven to 350°F.

Add 2 quarts chunky applesauce to a large, deep oven-safe baking dish.

Bake uncovered for 3–4 hours, stirring occasionally as the apple butter cooks down and thickens.

To check for doneness, spoon a small amount onto a saucer. The apple butter is ready when it is thick and almost no liquid separates around the edges.

Remove the apple butter from the oven and transfer it to clean jars for refrigerator storage, or proceed with the canning instructions if you plan to preserve it.