A rich and velvety slow cooker apple butter made with warm spices and slowly cooked apples for a deeply caramelized, cozy spread.

6 pounds apples, chopped (unpeeled)

1 cup brown sugar

1 cup white sugar

1 tablespoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

2 teaspoons vanilla extract

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Lightly coat the inside of the slow cooker with cooking spray.
Wash and chop apples into chunks, leaving the peels on.
In a bowl, mix brown sugar, white sugar, cinnamon, salt, and cloves.
Add apples to the slow cooker and sprinkle the sugar-spice mixture over them. Stir to combine.
Cover and cook on Low for 10 hours, stirring occasionally, until apples are very soft.
Use an immersion blender to puree the mixture until smooth. Stir in vanilla extract.
Continue cooking uncovered on Low for 2 more hours, stirring occasionally, until thickened to desired consistency.
Cool slightly before transferring to sterilized jars or airtight containers.

Use a mix of sweet and tart apples for best flavor.

Leaving the peels on adds color and depth.

Cooking uncovered helps thicken the apple butter.

Store refrigerated for up to 2 weeks or freeze for longer storage.