1 1/2cuppacked brown sugar1 cup if you prefer it less sweet
1/2cuphoney
1tablespoonground cinnamon
1teaspoonallspice
1/2teaspoonground nutmeg
1/2teaspoonginger
1tablespoonvanilla extract
Instructions
Peel and chop apples and place them in the slow cooker.
Pour honey over the apples and toss to coat.
Combine the spices and brown sugar and toss with apples and honey in slow cooker.
Cook on low 8-10 hours (overnight works great).
Stir in the vanilla extract cook an additional 2 hours with the lid OFF.
If you prefer your apple butter thick, keep cooking to reduce the liquid a bit.
Turn off the slow cooker and let the apples cool for a few hours. Ladle the cooked apple mixture into the bowl of a food processor (an immersion blender or regular blender works too but won't make the mixture as smooth as a food processor will) and process for 2-3 minutes or until very smooth.
Pour into jars, add lids and store in the refrigerator for up to two week. Jars can also be frozen, just be sure to leave enough head space in the jar to allow for expansion.
Notes
This is not a canning recipe and jars should be stored in the refrigerator.