Slow Cooker Apple Butter
- 6½ pounds apples, peeled, cored and sliced
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp fine sea salt
- 1 Tbsp pure vanilla extract
Toss apples with sugar through salt, add to slow cooker. Cook on low, covered, for 10 to 12 hours, stirring periodically.
Remove lid, stir in vanilla and cook uncovered for 2 hours, stirring often.
Let cool a bit, puree with an immersion blender until smooth.
Ladle into clean jars, leaving a ½ to 1″ headspace, seal tightly.
Store in refrigerator or freezer, for long term storage.
Makes 3 pints.