Apple butter is one of the easiest ways to preserve Fall's harvest. It would also make a wonderful dip for this Monte Cristo Bread Recipe.
12 large apples, peeled, cored, and diced (about 6 1/2 lbs)
1 cup brown sugar
1/2 cup granulated sugar
1/3 cup honey
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Place the diced apples in a slow cooker. Sprinkle the brown sugar, sugar, cinnamon, all spice and cloves over the top of the apples. Drizzle the honey over the apples as well. Mix until everything is well coated.
Turn slow cooker on low, and cook for 8-10 hours until the apples have cooked down and it is a thick dark brown mixture. You can stir occasionally while cooking.
Using an immersion blender, blend until smooth. Cook for another 2 hours, uncovered, until nice and thick.
Spoon into jars or plastic containers.
Store in the fridge for about two weeks, or freeze.