Apple Butter

Method

1. 1
   Combine all ingredients together in a 4 quart (or larger) crockpot. Stir to combine.
2. 2
   Turn crockpot on high and allow to cook 8-10 hours, stirring occasionally. If the apples are sticking or cooking too high, reduce to low.
3. 3
   Once the apple mixture has softened and reduced by half, leave chunky or purée in batches.
4. 4
   To can: Ladle hot apple butter into hot sterilized pint jars leaving ¼ inch headspace. Wipe jar rims, center lids, and apply bands fingertip tight. Place jars in boiling water canner and process for 15 minutes. Turn off heat, remove canner lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours.
5. 5
   To freeze: Place apple butter in freezer-safe containers and freeze for up to 6 months.
6. 6
   Apple butter will also keep 1-2 weeks in an airtight container in the refrigerator.