Wash and slice apples. Place in pot with water. Heat water to boiling, reduce heat and simmer for 30 minutes.

Strain apple solids though colander, retaining liquid.

If you want clearer apple juice, filter liquid through cheese cloth or coffee filter.

Run the apple solids from above though a food mill. Season with cinnamon, as desired.

After, pushing apples though food mill, put apple sauce into slow cooker along with spices and sweetener (sugar or splenda work as well as honey). Adjust amounts according to taste.

Cook on low for 6-12 hours, until apple butter reaches desired consistency.

Use hand-held immersion blender to smooth out apple butter.

For even more fun, fill pint or half-pint canning jars within 1/4 of top with apple butter. Top with sealing canning lids and process in boiling water bath for 5 minutes.