Core, peel, and slice the apples.

Add just enough water to cook the apples until they are soft.

Press the cooked apples through a sieve, then process in a food processor until completely smooth.

Measure the resulting apple pulp.

In a large pot, combine the apple pulp, cinnamon, vinegar, and sugar.

Cook the mixture over medium-low heat for about 1 1/2 hours, or until it thickens to a butter-like consistency.

Stir frequently to prevent the apple butter from burning.

Carefully transfer the hot apple butter into sterilized jars, leaving 1/2 inch of headspace at the top.

Place the lids on the jars and screw the bands on tightly.

Process the jars in a hot water bath for 10 minutes to ensure proper sealing.