• Heat oven to 400 degrees. Lay apples in single layer on baking tray skin side down. Combine the cider vinegar, lemon juice, maple syrup and bourbon and drizzle over all of the apples. Put the pan into the oven and bake for approximately 30 minutes, basting with the drippings in the pan every 10 minutes.
• When apples are soft, remove from the oven and turn the oven off.
• Puree the apples in a food processor or blender. I like them blended pretty well but at least enough that the skin is no longer in identifiable chunks.

To Finish the Apple Butter

• Put the apples, water, maple syrup. bourbon, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt into a large pan; heat on medium until bubbling.
• Reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally. If apple butter seems too thick; add a bit more water.
• Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
• If not canning, refrigerate and use within a couple of weeks.