This is the recipe that I use for apple butter. It's different from the one above in two main ways -- one is that you use a crock-pot instead of a bread machine, and the other is the use of apple cider and apples instead of applesauce.
Core and chop unpeeled apples (usually I use an apple-corer-peeler and stick the peels in with the cut sections).
Combine apples and cider in a crock-pot. Cover and cook on low for 24 hours.
Puree the mixture in a food mill or sieve (to remove the peels). Return the pureed mixture to the crock-pot. Add sugar, cinnamon, and cloves. Cover and cook on low for one hour or so. Pour into hot, sterilized jars and seal (the jars can be prepared by running them through a dishwasher with the heat setting on -- if you take them out immediately and fill them, they should be hot enough).
Makes about 8 cups.