1Peel, core, and slice apples, the thinner you slice the apple the faster it will cook down.
Place all slices in a huge bowl! One large enough that after you sprinkle the spices and sugar on you will be able to toss all together to combine.
2Combine all spices, sugar and salt in a bowl. Sprinkle over apple slices and toss.
3Place apples in a crock pot (I used 2 crock pots for faster cooking) and cook on high for 1-2 hours. Lid off! Stir occasionally.
4Place lid on and turn crock pot to low setting. Cook for 9-10 hours. Stirring occasionally will help with making it thick by letting steam out of the crock pot. Test for consistency by dropping 1/2 teaspoon apple butter on a plate. Wait 2 minutes and if there is a water ring around the apple butter cook 1 hour longer WITH LID OFF. Test again. You do not want watery apple butter! Do this until there is no water ring. Some of the apples I had to cook much longer because they had a higher water content. Keep a close eye on it after 11 hours though because you don't want to scorch it. Stir at edges will help with this.
5The Fuji apples get a very deep, rich, brown color that I like the best. I couldn't get Jonathans and MacIntosh to get to that same deep color. But the taste was just as delicious! I found an immersion blender helpful to get the smooth consistency that I wanted. (warning: keep it on the bottom of the crock pot while blending) Mine is a Braun.
6If you do not "can" the apple butter keep it in the refrigerator. I canned several batches and got 3-4 quarts from every batch. If you'd like to can or (put up) the apple butter for storing in the pantry send me a message and I'll tell you how I do it the SUPER EASY way with the microwave! ;-)