Ingredients:

  • 5.5 lbs mixed apples (Fuji, Gala, and Granny Smith), cored and chopped
  • 0.5 cup unfiltered apple cider
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated white sugar
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp ground allspice
  • 0.25 tsp sea salt
  • 1 tbsp pure vanilla extract

Instructions:

  1. Peel (optional), core, and chop the 5.5 lbs of apples into 1 inch chunks. Note: Smaller pieces break down faster and more evenly.
  2. Place the apple chunks and 0.5 cup unfiltered apple cider into the slow cooker.
  3. In a small bowl, whisk together 1 cup light brown sugar, 0.5 cup white sugar, 1 tbsp cinnamon, 0.5 tsp cloves, 0.25 tsp allspice, and 0.25 tsp sea salt.
  4. Pour the sugar mixture over the apples and toss until every piece is dusted and glistening.
  5. Cover and cook on LOW for 10 hours. Note: The apples will release their juices and shrink significantly during this time.
  6. After 10 hours, remove the lid. Prop it open slightly with a wooden spoon and continue cooking on LOW for 2 more hours until the liquid has reduced and the color is dark mahogany.
  7. Use an immersion blender directly in the pot to blend the mixture until completely silky and glossed.
  8. Stir in 1 tbsp pure vanilla extract. Note: Adding vanilla at the end preserves its delicate aroma.
  9. Spoon a small amount onto a cold plate; it should hold its shape without a ring of water forming around the edges.
  10. Turn off the slow cooker and let the butter cool to room temperature before transferring to jars.