Slow Cooker Apple Butter for Food Gifts

Place the chopped apples in a slow cooker. (5 minutes)

Add the sugar, cinnamon, cloves, and nutmeg to the slow cooker. Stir well to combine. (2 minutes)

Cover and cook on Low for 18 hours, or until the apples are very soft and easily mashed. (18 hours)

Use an immersion blender to puree the apples directly in the slow cooker until smooth. Alternatively, transfer the cooked apples to a regular blender or food processor in batches and puree until smooth, then return to the slow cooker. (10 minutes)

Continue cooking on Low, uncovered, for another 4 hours, or until the apple butter has thickened to your desired consistency, stirring occasionally to prevent sticking. (4 hours)

If you plan to can the apple butter: Sterilize the canning jars and lids by boiling them in water for 10 minutes. Keep jars hot until ready to fill.

Ladle the hot apple butter into the hot, sterilized jars, leaving ¼ inch headspace at the top. Remove any air bubbles by running a clean utensil along the inside of the jar. Wipe the jar rims clean. Place lids on jars and screw bands on until fingertip tight.

Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Let cool completely before checking seals.

If not canning: Let the apple butter cool completely, then store in airtight containers in the refrigerator for up to 2 weeks, or freeze for up to 3 months.