Crock-pot full of apples, peeled, cored & quartered
2 cups apple cider or apple juice
2 cups granulated sugar
½ cup brown sugar
2-teaspoons ground cinnamon (you can use less)
¾ teaspoon ground cloves
Fill your crock-pot (5 or 4 quart) to 1 inch over the rim with prepared apples. I suggest using several different varieties for a good flavor. They will cook down considerably.
Add cider or apple juice and place lid on top of apples. If you have a vent window in your crock-pot lid, keep it closed for this step. Put on low and cook for 12 hours (I do this over night.)
In the morning, stir well; add the rest of the ingredients, stirring well again. Put the lid back on the crock-pot with the vent open or the lid tilted to the side to allow moisture out. Cook for 12 to 24 hours on low, stirring occasionally until mixture reaches the proper consistency. (Test on a plate~liquid will not accumulate more than ¼ inch around edge of what you’ve placed on the plate when it’s completely done.)
Your apple butter should be a rich, dark brown when it’s done. Pour into clean, hot pint or half pint jars, place clean lids & rings on the jars and water bath for about 20 mins. Remove from water bath, place on towel and let the jars cool. The lids will seal as they cool.
For giving as tuck-in holiday gifts, unscrew the outer ring and place a piece of round holiday fabric on the jar top and replace the ring. Some ribbon or raffia sets it off nicely.