This apple butter is everything you could want from a homemade preserve and so much more.
6lbsapplespeeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past
Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking.
When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way.
Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.
This recipe will make enough apple butter to fill approximately (4) 8 ounce or 1/2 pint jars.