Slow Cooker Apple Butter

Combine all the ingredients and add to a slow cooker. Cook on high for 6 hours. Take off the lid and allow to cook another 2 hours .

Ladle hot butter into hot jars leaving about 1/2 inch head space. Remove air bubbles. Add lid and tighten bands. Process 10 minutes in a water bath.

I know this is a no-brainer, but any jars that don’t seal should be kept in the refrigerator. If you are uncomfortable canning, then store the apple butter in the refrigerator. If giving as gifts, tell the recipient it needs to be refrigerated.