Ingredients:

  • 6 pounds (2.7 kg) apples (such as Fuji, Gala, Honeycrisp, or a mix), peeled, cored, and chopped
  • 1 cup (240 ml) unsweetened applesauce
  • ¾ cup (170 grams) packed light brown sugar
  • ½ cup (120 ml) apple cider or apple juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. Peel, core, and chop the apples into relatively uniform pieces.
  2. Add the chopped apples, applesauce, brown sugar, apple cider (or juice), apple cider vinegar, cinnamon, nutmeg, cloves, allspice, and salt to the slow cooker.
  3. Cover and cook on low heat for 8-10 hours, or until the apples are very soft and easily mashed.
  4. Use a potato masher or an immersion blender to create a smooth consistency.
  5. Remove the lid and cook on high heat for 1 hour, stirring occasionally, to allow excess moisture to evaporate and the apple butter to thicken further. Watch closely to prevent burning!
  6. Stir in vanilla extract (if using).
  7. Let cool completely. Store in an airtight container in the refrigerator for up to 2 weeks, or can it for longer storage according to safe canning practices.