• Wash the apples, then peel, core, and slice.
• Fill your slow cooker with sliced apples. Add the brown sugar and cinnamon, and stir until the apples are well coated.
• Place the lid on the slow cooker and cook on high for 4-5 hours or on low for 8-10 hours.
• When the apples are fully cooked and soft, puree with an immersion blender until smooth.
• Cook on high for 1 hour or on low for 2 hours, uncovered, until it’s as thick as you want.
• The apple butter is done when it’s dark brown and thick. Test by standing a spoon up in the center of the pan. If it stands on its own, it’s ready!
• Store in airtight containers in the refrigerator for up to 2 weeks.

How To Freeze

• Let the apple butter cool completely.
• Spoon it into freezer-safe containers or wide-mouth jars, leaving about an inch of headroom for expansion.
• Cover tightly and freeze for up to a year.

How To Can

• Fill your canning jars with hot apple butter, leaving 1/4 inch of headspace.
• Run a spatula around the inside edge of the jar to remove any air bubbles, then wipe the jar rims clean, add the lids and rings.
• Process pint jars in your water bath canner for 10 minutes, adjusted to your altitude.
• When the time is up, remove the jars from the canner and place them on a towel. Allow the jars to sit undisturbed for 12 to 24 hours so the seal can set well.
• Any jars that haven’t sealed after 24 hours should be placed in the fridge to use first or can be processed.