Crock Pot Apple Butter

NOTE: Apples - Some people say that this recipe is too sweet; but, the mix of apples can really determine the sweetness of the butter. If using all McIntosh; it may be on the sweet side. I try to use a mix of tart and sweet; Granny Smith, McIntosh, and maybe Gala or Fuji

Apple Skins - Some people prefer to leave the skins on for a bit more fiber; you can, if you want. Then, using an immersion blender or food processor; you can puree the butter to get a smooth consistency. Personally, I like it both ways

NOTE: Sugar - You can also cut back on the sugar if you want; I prefer to use 3 cups rather than 4 - personal preference. Also, I use a mix of white and brown sugar; usually 2 cups white sugar and 1 cup brown. I think the combination really works best; but, again, that is personal preference. This is just my preferred way of making it. Spices - As for the spices, I add 2 1/2 teaspoons of cinnamon, 1/2 teaspoon cloves; and 1/2 teaspoon allspice. Again, it really depends on how much spice you like. I like lots of spice in mine

Step 1: Crock Pot (Slow Cooker) ... Add everything to the slow cooker; and, mix to combine and cover.

Step 2: Cook ... High heat for 1 hour; then, turn to low, and cook for 9-11 hours. I try to stir it a few times as it cooks. Reminder, the newer pots do cook hotter; so, keep an eye on it. You want everything tender; but, it still should be a bit watery. So, to finish cooking remove the lid and continue to cook 1 hour. My newer oval crock took 10 hrs; then, I uncovered for 1 hour; and, it came out perfect.

Step 3: If you left the skins on, you can use an immersion blender right in the crock pot to puree; or, you can transfer to a food processor.

Step 4: Finish ... It's done. Simply cool, then, transfer to small sterile mason jars. Keeps a couple of weeks in the refrigerator; but, it also freezes great.

Step 5: ENJOY! ... Perfect on a sweet potato, toast, cinnamon rolls, grilled pork or chicken; etc. There are lots of ways to use it.