Apple Butter (Crock-pot/Slow Cooker Method)
- 10 cups (or enough to fill the crock pot heaping full) apples that have been peeled, cored and thinly sliced.
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ground cloves
- Place apples in crock pot (heaping full); cook on high for 4 1/2 hours covered (it is okay if the lid does not fit perfectly to begin with, the apples will cook down).
- After 4 1/2 hours (or when the apples have begun to liquefy) stir and add remaining ingredients. Cook for another 4 1/2 hours with lid and stir occasionally but be careful not to scrape the sides or bottom of the crock pot too hard or you could get some gobs of apple mixed in. Remove the lid and continue to cook until it reaches desired consistency. It should be thick enough to spread on toast, not runny or watery.
- Prepare jars and lids; fill warm jars with mixture, leaving about a 1/4 inch of head room. Seal in a 10 minute water bath.