Timeless Apple Butter

Combine all ingredients in a slow cooker: apples, sugar, apple cider, cinnamon, allspice, salt, and cloves. (5 minutes)

Cook on High for 1 hour. Then, reduce the heat to Low and continue cooking, stirring occasionally to prevent sticking, until the mixture has thickened and turned a rich, dark brown color. This process will take approximately 9 to 11 hours.

Remove the slow cooker lid and continue cooking on Low, whisking occasionally, until the apple butter reaches your desired smoothness. This final reduction can take around 1 hour.

Prepare your canning jars and lids by sterilizing them in boiling water for at least 5 minutes. Use tongs to carefully remove them and set them aside to dry slightly.

Carefully ladle the hot apple butter into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or thin spatula to run around the insides of the jars, releasing any trapped air bubbles. (15 minutes)

Wipe the rims of the jars with a clean, damp paper towel to ensure a good seal. Place the lids on top and screw on the rings until they are fingertip tight.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 2 inches of space between the jars. If needed, add more boiling water to ensure the water level is at least 1 inch above the tops of the jars.

Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes. (20 minutes)

Using the jar lifter, carefully remove the jars from the stockpot and place them on a towel-covered or wooden surface, several inches apart, to cool completely. (10 minutes)

As the jars cool, you should hear a 'pop' sound indicating that the lids have sealed properly. Once the jars are completely cool, check the seal by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store in a cool, dark place.