Instructions:

Prep the Apples: Peel, core, and slice the apples into even pieces (about ¼-inch thick).

Combine in Slow Cooker: Add the apples to the slow cooker, then sprinkle with sugar, cinnamon, and cloves. Stir well to coat evenly.

Cook Low & Slow:

Cover and cook on LOW for 10 hours, stirring occasionally (every 2–3 hours helps prevent sticking).

After 10 hours, the apples should be very soft and darkened. Uncover and cook for another 2 hours on LOW to thicken the mixture.

Blend Until Smooth:

Use an immersion blender to puree the mixture directly in the slow cooker until smooth.

No immersion blender? Let the mixture cool slightly, then blend in batches in a regular blender.

Cool & Store:

Let the apple butter cool completely, then transfer to airtight jars or containers.

Fridge: Keeps for up to 3 weeks.

Freezer: Store for up to 6 months.

Canning: For shelf-stable storage, process jars in a water bath for 10 minutes.

Tips & Variations:

Less Sugar? Reduce to 1.5 cups or substitute with honey/maple syrup.

Extra Flavor: Add 1 tsp vanilla extract, a pinch of nutmeg, or ½ tsp ginger.

Apple Varieties: Mix sweet (Fuji, Gala) and tart (Granny Smith) apples for balance.

Texture: For chunkier butter, blend lightly or mash with a potato masher.

Serving Ideas:

Spread on toast, biscuits, or pancakes.

Swirl into oatmeal or yogurt.

Pair with cheese on a charcuterie board.

Glaze roasted pork or chicken.