Slow Cooker Apple Butter

4 lb. small Fuji apples, peeled, cored, and sliced (12 cups)

1/2 c. unsweetened apple juice

1 T. vanilla

1 t. fresh lemon juice

1/2 t. ground nutmeg

1/4 t. salt

1/4 t. ground allspice

Stir together all ingredients in a 6-qt. slow cooker. Cover and cook until apples are tender, 5-6 hours on HIGH or 10-12 hours on LOW.

Using an immersion blender, blend until smooth, about 1 minute. Cook, uncovered, until apple mixture thickens and turns dark brown, 1-2 hours on HIGH, stirring every 15 minutes or so.

Spoon apple butter evenly into 3 1-cup lidded jars and secure lids. Let cool to room temperature, about 1 hour. Store in refrigerator up to 1 week or freeze up to 1 year.

Makes 3 cups.

Adapted from Cooking Light Slow Cooker, p. 12.