prepare all ingredients and put in crock pot - cook on low with lid on for about 10 hours. I cooked this overnight as it doesn't need any tending to.
After the 10 hours stir and remove lid and cook for another 4 hours with the lid off. This removes the liquid from the apple butter. Keep cooking and stirring occasionally. When a wooden spoon stands up in the middle of the apple butter without falling over it is done.
I bought a flat (12 jars) of half pint jars and canned them using the water bath method and I got 9 jars. But if you do not can it then it will need to be frozen or refrigerated.