Before starting anything, it's important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse. It's also important to prep your jars for canning or freezing. So, that means washing, sterilizing, etc.
Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well.
Put the sliced apples in your Dutch oven pan.
Add molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the apples.
Stir everything together well.
Bring the mixture to a boil over medium heat; then reduce the heat to low and simmer, with the lid on the Dutch oven, for about an hour, or 'til the apples are softened and tender.*
Remove the lid, turn off the heat, and remove your Dutch oven from the stove. Allow the apple butter to cool for 5 to 10 minutes.
Then using an immersion blender or standing blender*, blend the apples into smooth apple butter, or 'til you reach the consistency/texture you want.