Step 1

Add everything to your slow cooker. Stir then put the lid on. (It will fit comfortably in a 6 quart. If you have a smaller slow cooker scale the recipe down accordingly).

Step 2

Cook on low for about 10 hours, until dark brown, soft, and fragrant.

Step 3

Remove the lid and blend the apple mixture with an immersion blender until smooth. Be careful because it will be very hot.

Step 4

With the lid off, continue cooking the apple butter for a further 2 hours or so, stirring occasionally. During this time it will reduce and thicken. You are looking for it to be a really rich mahogany brown color, and to be really thick. It should look almost like caramel. The longer you cook it the thicker and richer it will become. To test it's ready dollop out a spoonful onto a plate. Leave it to cool for a few minutes then scrape it back up onto the spoon. If you turn the spoon upside down it should stay there and not fall off immediately.

Step 5

Once ready, turn the slow cooker off and spoon the apple butter into clean and dry containers or jars.