Slow Cooker Apple Butter
Place apple slices in a 5- or 6-quart slow cooker. Stir in sugar, cinnamon, cloves and allspice.Advertisement
Cover; cook on high-heat setting for 4 hours. Stir. Uncover and cook on high-heat setting 2 to 2-1/2 hours more or until apples are very tender and most of the liquid has evaporated. Cool mixture at least 1 hour or cover and chill overnight. Process with an immersion blender or run mixture through a food mill*.
Ladle apple butter into half-pint freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.
Mixture may also be processed, 1/2 at a time, in a blender or food processor. Mixture processed this way will be slightly lighter in color and thinner in consistency.