Peel, core, and chop the apples. There should be about 2 ½ pounds of peeled and diced apples. Transfer the apples to a large, heavy bottomed pot. Add both sugars along with the water, apple cider vinegar, cinnamon, allspice. Stir to combine and then cover and place over high heat.
Bring the apples to a boil and cook until softened. Remove from the heat. Transfer the cooked apples to a blender along with any liquid in the pan. Blend until completely smooth. Return the apple purée to the pot and place over very low heat.
Cover the pot with a lid slightly ajar and cook the apple butter slowly, over very low heat, until it has reduced to a thick paste and is darkened in colour. This should take between 3 and 4 hours. Keep a close eye on the apple butter, stirring frequently, to prevent it from scorching on the bottom. This is particularly important near the end when the apple butter has thickened.
The apple butter is done when it has reduced to about 2 cups in volume, is dark in colour and is very thick. Allow to cool before transferring to a jar for storage. The apple butter can be stored in the fridge for two to three weeks or for up to a year in the freezer. Enjoy!
Notes
*You can use either a single varietal or a variety of apple types