1. Core apples (I leave the peals on) and place in large pot, add two cups of water. Cover and cook on low heat until apples are soft.
2. Transfer apples to blender and blend until smooth and then pour into your slow cooker, leave a little space for your other ingredients. Make sure when you are blending that you do not fill it up too much or you will burn your hand like I did. I filled the blender too close to the top and the hot apples spit out of the corner and gave me a nice little blister.
3. Once you have all of your apples blender and in the slow cooker add your sugar and spices. My slow cooker holds 6 quarts so adjust your measurements if necessary.
- 1 cup Stevia
- 1 cup coconut sugar (you can also use brown sugar)
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
4. Stir in your ingredients and set the slow cooker to high. Cook on high for an hour and then change to low. I let my apple butter cook all night on low. I stirred it first thing in the morning and let it cook a few more hours on low. The last hour I left the lid off so that the apple butter would thicken. At this point your apple butter should have a rich brown color. Cook it until you reach your preferred thickness.
5. Fill your canning jars and either pressure can them for eight minutes with five pounds of pressure or use a hot water bath for fifteen minutes.