With no added sugar, this slow cooker spiced apple butter recipe is a delicious way to preserve the flavors of fall.
Combine all ingredients in slow cooker. Cook on low for 14 hours or until thickened.
Spoon hot apple butter into half-pint or pint-size jars. Wipe jar rims with a damp cloth to ensure sealing.
Set lid on jar and screw canning ring on finger tight.
Process in a boiling water canner for 15 minutes if you are below 1,000' elevation, 20 minutes if you're between 1,000' to 6,000', or 25 minutes above 6,000'.
Use a jar lifter to remove hot jars from the water bath and set them on a towel-covered countertop for several hours.
Allow jars to sit undisturbed for 8 hours or overnight; check for seal. Put unsealed jars in the fridge and use those first.Remove rings from sealed jars, rinse and dry jars, then store in the pantry for up to two years.
Makes roughly 7 pints.
To begin with fresh apples instead of applesauce, fill the slow cooker with peeled chunks of apple. Add 2 cups of apple juice or water and cook on low for eight hours or so, until the apples have become applesauce.