Ingredients:
5-6 lb. Gala or Fuji apples
3/4 to 1 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. pumpkin spice (nutmeg, clove, cinnamon, etc.)
2 cinnamon sticks or 1 tbsp. ground cinnamon
Instructions:
1. Peel, core, and dice apples. Place in slow cooker. Stir in brown sugar, salt, and spices. Cover and cook on high for 4 hours. Alternatively, cook in Instapot/pressure cooker on high pressure for 90 minutes, with slow release.
2. Remove and puree apple mixture in blender, in batches, until smooth (or use emersion blender). Return to slow cooker and cook *uncovered* on high (or Instapot slow cooker setting) for 2-4 more hours, stirring occasionally, until it thickens and darkens and has reduced by about 1/3.
3. Cool completely and transfer apple butter to jars; seal tightly. Store in refrigerator up to 3 weeks.
Makes about 3-6 pints.