Recipe Collection |  Share a Recipe 

Submitted by: Cheryl Volbruck from Costa Mesa, CA
Originally shared on the web 03/22/2019

3-1/2 lbs. Pippin apples, peeled, cored and sliced
2 lbs. Granny Smith apples, peeled, cored and sliced
2 c. sugar
2 c. brown sugar, packed
2 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1/8 t. nutmeg
6 1/2-pt. canning jars and lids, sterilized

Place all ingredients in a large slow cooker. Stir to mix well. Cover and cook on high setting for one hour. Reduce heat to low setting and cook 9 to 11 hours more, stirring occasionally, until mixture is thick and dark brown. Uncover; cook one hour longer. Ladle hot butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on a towel to cool; check for seals. Makes 5 to 6 jars.