How To Make Slow Cooker Method Remove the core and peel of the apple and dice into ¼” cubes. Place apples in the bowl of a slow cooker and pour the brown sugar, sugar, cinnamon, nutmeg, clove, and salt, and stir until well combined. Place the lid on the crockpot and cook on low heat for 10 hours. After the 10 hours have passed, add in the vanilla, and use an immersion blender to puree the apples until smooth. (You may also use a traditional blender and return the apple puree back to the crockpot once blended.) To thicken the mixture, turn the crockpot on low heat and cook for an additional 1 hour uncovered, stirring occasionally. Turn off the heat and serve the apple butter warm on your favorite Mason Dixie Biscuit or store in an airtight container for up to 3 weeks. Stove Top Method Remove the core and peel of the apples and dice into ¼” cubes. Place apples in a large heavy bottomed pot and add in the brown sugar, sugar, cinnamon, nutmeg, clove, and salt, and stir until well combined. Over medium heat, bring the mixture to a boil then reduce the heat to low and simmer for 2 hours stirring occasionally. After the 2 hours have passed, add in the vanilla and use an immersion blender to puree the apples until smooth. (You may also use a traditional blender and return the apple puree back to the pot once blended.) To thicken the mixture, turn the heat on low heat and cook for an additional 1 hour uncovered, stirring occasionally. Turn off the heat and serve the apple butter warm on your favorite Mason Dixie Biscuit or store in an airtight container for up to 3 weeks.