Core, peel, pare and cover apples the night before
At this stage you can cook down for about 45 mins to begin softening, but we did not
Start early in the morning and begin cooking down apples in 3 gallons of liquid to soften up over an open fire
Stir constantly all day
Apples will first turn to apple sauce then begin to dissolve even more to apple butter consistency and red color
Once you have reached the red color and consistency you'd like for apple butter slowly begin adding sugar
Add sugar while stirring vigorously a little at a time
Continue stirring until the red color becomes even more rich (about an hour more)
The butter will begin boiling (a slow popping boil vs rolling boil) you can begin testing the "doneness" of the apple butter by putting some on a spoon or saucer and looking for dripping liquid. If it stays in place with no liquid dripping it is ready. If you think it is ready it is probably not.
This is when you can add the cinnamon oil, remove from the heat and add the cinnamon oil sparingly
Jar up the apple butter, can be canned in a water bath at this time, or frozen in jars/containers, or eaten fresh (will keep for 2-3 weeks in fridge)
