Making apple butter is a great way to celebrate apple season. This recipe is easy, too, because a slow cooker does the hard work for the most part.

What do you do with it? Smear it on toast, pair with a hard cheese, or add it to baked goods like my pumpkin bread.

Smaller Version:
2 3/4 lbs. apples
2 c. white sugar
3 tsps. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/8 tsp. salt

Larger Version:
5 1/2 pounds apples
4 cups sugar
2-3 tsps. cinnamon
1/4 tsp. cloves
1/4 tsp. salt

Peel the apples, remove the cores, and chop finely. Place in a slow cooker.

Add the rest of the ingredients and stir well to mix. Cover and cook on high for 1 hour. (If your slow cooker doesn’t have a High setting, move on to the next step and add another 2-3 hours to your cooking time.)

Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).

Uncover and cook on low 1 hour longer. For a smoother consistency, use an immersion blender to puree the apples. Be careful as you do this, because the hot, sweet goo will feel like molten lava when it splatters onto your skin.

For canning: Spoon into jars leaving 1/2-inch headspace and follow recommended guidelines for safe canning procedures.

Alternatively, you can portion the apple butter into freezer bags or ice cube trays and freeze for about a month or two.