Recipe adapted from here
Makes 6 – 8 pints
5 – 6 pounds of apples – mix of varieties is best
1/4 cup water
1 – 3 cups of sugar (to taste)
2-3 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt
Core, peel and chop the apples. Fill the crockpot as full as you can get it, while still allowing the lid to fit. Add 1/4 cup water; cover and cook on medium heat overnight, or until the apples are completely soft.
Puree apples to desired consistency (I prefer my apple butter completely smooth; you may want to leave yours chunky) and return to crockpot.
Stir in 2 teaspoons cinnamon, 1/2 cup sugar, cloves, and allspice. Resume cooking (on low to medium heat) with lid off for 4 – 8 hours, or until butter has reduced to desired thickness.
Add additional sugar, cinnamon, and salt to taste (types of apples have varying sweetness, so you should taste first, then adjust accordingly).
Sterilize pint jars and lids. Fill jars with apple butter and process in boiling water bath for 10 minutes.