• Cut the apples into large pieces (2" in great), keep peels on, but discard cores.

Pressure cook

• Add apples, ⅓ cup sugar and ½ cup of apple cider to the Instant Pot or pressure cooker. Bring to pressure and cook for 45 minutes. (Apples will soften with just 10 minutes of pressure cooking, but a longer duration caramelizes the sugars to create an excellent flavor).
• Quick release the steam. (Slow release allows the water vapor to condense, which would then need to be cooked for evaporation. We want this steam gone to speed up the slow cooking process).
• Puree the apples with an immersion blender (or transfer to a blender and return to the Instant Pot). Continue to leave the peels in at this point.
• Return apple mash to the Instant Pot or to a slow cooker, set to high. Crack the lid to release the steam but to not remove it (this can lower the temperature to unsafe levels). Slow cook for 2-8 hours (depends on batch size).
• Jump to "Check for Consistency" section after 2 hours of slow cooking.

Slow cook

• Add apples, ⅓ cup sugar, lemon juice, and ½ cup of apple cider to the slow cooker. Turn to high and crack the lid (do not remove it or temperatures can drop to unsafe levels).
• Slow cook on high for 2 hours and then apples should be soft enough to mash or puree with an immersion blender (or transferred to a blender).
• After mashing the apples, continue to slow cook until it thickens (which will take an additional 4-10 hours). Check for consistency after 2 hours.

Check for consistency

• Check the apple butter after 2 hours for consistency, and continue to check until it is done. Scrape the bottom of the pot to see how quickly the apple butter fills in the trench you created. When the apple butter doesn't fill in the area for 1-2 seconds, it is time to add the spices (if necessary)
• Add optional spices + extra sugar if needed: Taste the apple butter when it is almost done. Add spices, a little at a time, continuing to taste. (If added earlier in the process, it can cook down too strongly).
• Test for doneness: Scrap a spatula along the bottom of the pot. Once the apple butter no longer fills in the space for 5+ seconds, it is done.

Canning

• Bring water to boil in a deep stock pot with a metal rack on the bottom to prevent the jars from touching the bottom of the pot. Make sure the water will cover the jars by 1-2 inches.
• Fill sterilized canning jars with the warm apple butter. Leave ¼" headspace and run a skewer along the inside to remove air bubbles. Secure lids and bands to finger-tight.
• Process jars in the hot water bath for 15 minutes (adjusting up for altitude). Remove and let cool. Leave jars undisturbed for 12 hours, then check for proper seals.