Apple Butter

Peel, core, and chop 5 pounds of mixed apples into uniform 1-inch chunks. Place them directly into a 6-quart slow cooker. Uniform sizing ensures even softening throughout the cooking process.

In a medium bowl, whisk together the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground cloves, and salt. Pour the spice mixture over the apples and toss thoroughly to coat every piece evenly.

Cover the slow cooker with its lid and set to LOW. Cook for 10 hours without opening the lid. The apples will release their juices, soften completely, and turn a deep golden-brown color as their natural sugars slowly caramelize.

Uncover the slow cooker. Use an immersion blender directly in the pot to puree the softened fruit until completely smooth. Alternatively, transfer the mixture in batches to a standard blender, processing carefully while allowing steam to escape.

Stir in the fresh lemon juice and vanilla extract. Set the slow cooker lid slightly askew (or place a wooden spoon across the top under the lid) to let steam escape. Cook on LOW for an additional 1 to 2 hours, stirring occasionally, until the mixture darkens to a deep mahogany and holds its shape on a spoon.

Ladle the hot apple butter into clean glass jars, leaving 1/2 inch of headspace. Allow the jars to cool completely at room temperature before sealing with airtight lids. Store in the refrigerator for up to 1 month or freeze for up to 1 year.