If you've never tasted homemade apple butter, prepare to be amazed. It tastes like Fall and will make your home smell amazing as it cooks. (Better than a scented candle!) With the help of a slow cooker, the process is almost entirely hands-off, and no added sugar is required.
Core and chop the apples, then place them in the bowl of your slow cooker. Add the cinnamon, ginger, cloves, and water, then cover and cook on high heat for 8 hours, or until the apples are dark brown and easily mashed with a fork.
Use an immersion blender to puree the cooked apples, or transfer them to a high-speed blender if you prefer. Puree the apples until the mixture looks smooth, like a silky applesauce. Return the puree to the slow cooker and cook on low heat with the lid off for 2 more hours to help concentrate the flavor even more.
When the slow cooking cycle is complete, transfer the apple butter to a jar and let it cool completely before securing the lid and storing it in the fridge.
Once the apple butter is nice and thick, let it cool completely, then transfer it to a glass jar. Store in the refrigerator for up to 2 weeks. (You can also freeze any extra for a longer shelf life!) Serve the apple butter over your favorite toast, pancakes, meats, salads, oatmeal, and more.
Notes
Nutrition information is for approximately 2 tablespoons of apple butter, assuming you fill a 16-ounce jar with this recipe. This information is automatically calculated so it's just an estimate and not a guarantee. Batch Size Note: In my experience, 3 pounds of apples cook down to about 14 to 16 ounces of apple butter. If you want to make more than that, you can double the recipe. Clean-Up Note: Since you have to leave the pot slightly uncovered while cooking, you may want to place some towels around your slow cooker to catch any splattering.