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Place thinly sliced apples and vinegar in a slow cooker.
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Cook on high for 4 hours, stirring and wiping lid and rim every once occasionally.
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Stir and cook 4 more hours in the slow cooker on low.
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Stir with a whisk.
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Add sugars and spices and mix well.
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Continue to cook on low 30 - 60 more minutes or to taste.
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Puree with an immersion blender (optional - but it makes for a wonderfully silky texture).
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Makes roughly 4 cups finished apple butter.
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Store in fridge in jars or pour into sterilized glass canning jars with fresh lids and seals.
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Can by fully submerging in a water bath of boiling water for 10 minutes.
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Remove and leave undisturbed on the counter for 24 hours to seal and become shelf stable. Any lids that have popped up, store in the fridge.