1-1/4 cups brown sugar
1/2 cup water
Peel, core and quarter the apples. Combine them in a heavy-bottomed pot, preferably one with a non-stick coating. Cover the pot and bring the liquid to a simmer and cook the apples for 10 minutes.
Transfer the cooked apple mixture to a blender or food processor and process until smooth.
Transfer the purée back to the same pot. Over a low flame, cook the apple purée for 1 to 1-1/2 hours, or until it has reduced and become very thick. During the cooking process, stir to apple mixture often to avoid scorching.
Transfer the apple butter to a clean jar, refrigerate it, and after it has cooled, cover it tightly. Use apple butter as a spread on toasted bread, or as an ingredient in baked goods or sauces.