Crock Pot Apple Butter

Weigh the apples before slicing to make sure you have 6 ½ pounds, this is typically 10 to 13 apples, depending on their size. Slice and core the apples into ¼-inch pieces; no need to peel them. Add the sliced apples to a crock pot that holds at least 6 quarts.

In a separate bowl, mix together the brown sugar, granulated sugar, salt, cinnamon, cloves, nutmeg, and ginger. Sprinkle this mixture over the apples.

Cover with the lid and cook on low for 10 hours. You can stir occasionally, but it’s optional. I cooked mine overnight and did not stir.

After 10 hours, use an immersion blender (or transfer the mixture in batches to a blender) and blend until smooth with no chunks. Return the mixture to the crock pot, stir in the vanilla extract, and cook on low uncovered for 2 more hours, stirring occasionally, until thickened. The apple butter will continue to thicken as it cools.

Let cool, then store in an airtight container in the refrigerator for up to 2 weeks.