Ingredients:

  • 6 pounds (2.7 kg) assorted apples (such as Gala, Honeycrisp, Fuji, or a mix), peeled, cored, and quartered
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • Pinch of salt
  • 1 cup (240ml) apple cider or apple juice (no sugar added)
  • 2 tablespoons lemon juice

Instructions:

  1. Peel, core, and quarter the apples. Place them in the slow cooker.
  2. Add the sugars, spices, apple cider (or juice), and lemon juice to the slow cooker. Stir to combine.
  3. Cover and cook on low for 8-10 hours, or until the apples are very soft and easily mashable. Stir occasionally.
  4. Once the apples are cooked, use an immersion blender to puree the mixture until smooth. Alternatively, carefully transfer the mixture in batches to a regular blender and blend until smooth.
  5. If the apple butter is too thin, remove the lid from the slow cooker and cook on low for another 1-2 hours, stirring occasionally, until it reaches your desired consistency.
  6. Let the apple butter cool slightly. Transfer to jars. Refrigerate for up to 2 weeks. For longer storage, process in a water bath canner according to safe canning procedures.