Apple butter looks pretty fabulous

After cooking this down and then picking out, by hand, all the strips of peel that remained from the 3+ pounds of apples in the puree, I can see why food mills were invented and are beloved. Nonetheless, I do like to do all steps of whatever it is I'm learning before figuring out how to cut some corners. So, if this apple butter turns out to be as delicious as I'm thinking, I might just invest in a food mill. In this is the apple puree plus some sugar, cinnamon, ground allspice and ground cloves. Now you simmer for hours until it turns a rich, caramel'y brown. There was an option to immersion blender this yumminess but I like texture in my food so I decided to leave it as it was after an aggressive turn through my sieve by force of a wooden spoon.