I love applebutter, but I'm not fond of all of the spices in most. I have made this recipe about 4 or 5 times now and everyone who has tried it agree that it is wonderful. It takes a while to make, but so worth it! The cooking time is really about 30 hours, but I didn't have that option. I only started canning when I found this recipe and made my adjustments last year and now I'm canning lots of things! If you like applebutter and you like cinnamon, this is for you! Enjoy!
1Peel, core and slice apples thinly. In 5 quart crockpot, pour in the apple juice or cider on bottom, then layer in the apples, pack firmly, put on the top and put on low, cook for 12 hours, stir the apples,then add sugar and vinegar. Next morning add cinnamon, remove the lid, put on high and cook about another 4 to 6 hours. Use either a hand mixer or emersion blender to blend thoroughly. It the mixture is too loose cook until you reach the decided consistency. This should make about 8-10 1/2 pint jars. Sterilize jars, lids, fill jars, wipe rims, place lids and bands, put in hot water bath for 20 minutes after the water boils. It can also be frozen in freezer jars.
2The original recipe calls for 4 teaspoons of cinnamon, 1 teaspoon of ground cloves and 1 teaspoon of ground nutmeg. I omitted these two spices as I don't care for them, but, it you like them, just reduce the cinnamon by 1 teastpoon.