Apple Butter

Nothing says fall season like the smell of slow cooking apples and spices!  When making apple butter I like using a variety of apples, like Jonathan, Winesap, Fuji, Gala, MacIntosh, Homeycrisp, Golden Delicious, Granny Smith, etc.

12-15 Apples, large, peeled, cored and cut into chunks
2 cups Apple Cider, Apple Juice or Water
2 cups Brown Sugar
2 tsp Cinnamon, ground
1/2 tsp Allspice, ground
1/4 tsp Cloves, ground
1/2 tsp Nutmeg, ground
Pinch of Salt

Combine all items in a slow cooker and cook with cover on medium heat for 6-8 hours.  Puree mixture until smooth, using a blender or immersion blender.  Cook an additional hour uncovered to thicken.

Sterilize jars and lids for 10 minutes in a hot water canning bath.  Fill hot jars with apple butter leaving 1/4" space on top.  Run knife around the inside of jar to remove air bubbles.  Wipe rims of jar to remove food residue.  Place sealed jar into large stockpot with boiling water and boil for 15 minutes (half pint/8 ounce and pint/16 ounce jars).