Cook time: 9-11 hours
Yield: 2 ½ pints
5 ½ pounds apples, peeled, cored and sliced
1 cup chopped dates, pitted
1 cup unsweetened apple juice, fresh is best
1 cup water
¼ cup apple cider vinegar
2 tsp ground cinnamon
¼ tsp ground cloves
1 tbsp pure vanilla extract
Fill slow cooker with peeled, cored and sliced apples. Add the remaining ingredients and stir until combined.
Cover and cook on low setting for 9-11 hours or until the butter is a thick, dark brown, spreadable consistency. Stir occasionally.
If there is too much liquid, remove lid and cook on high until thickened. Keep an eye on it and stir it
Transfer to canning jars and store in the refrigerator or freeze.