Apple Butter

 6  pounds sliced apples (any variety) or enough to fill a 6 quart slow cooker

1/2  cup packed brown sugar

1  cup granulated or cane sugar

3  teaspoons ground cinnamon

1/4  teaspoon ground cloves

1  teaspoon pumpkin pie spice

2  teaspoons vanilla extract

1/4  cup water, apple juice or cider (omit if using frozen apples)

INSTRUCTIONS

Spray a 6 quart slow cooker with non stick spray. Peel, core and slice apples (I used half peeled and half with the skins on). Add as much apples as the slow cooker will hold.

Add the remaining ingredients and mix to combine. Cover and cook on low for 8-10 hours or overnight.

Uncover and give the apples a good stir. Using an immersion or hand blender and puree the apples until smooth.

Cook an additional 2 hours on low (uncovered) to allow the apple butter to cook down and thicken.

When a wooden spoon placed in the middle of the apple butter can stand up the apple butter is thick enough.

Spoon the apple butter into clean, sterilized canning jars.

Process jars in a hot water bath. 10 minutes for pints and 5 minutes for half pints.

Apple butter can also be stored in the refrigerator for up to 2 weeks or freeze for longer storage.

https://www.mommyskitchen.net/2020/12/slow-cooker-apple-butter.html