3 lbs granny smith apples (3/4 apples) 4 cups sugar
1/2 cups apple juice 2 tsp cinnamon 1 tsp cloves 1 tsp allspice
Peel and cut apples into small chips.
Place 2 jars of apple sauce, 4 cups sugar, 2 teaspoons cinnamon, 1 teaspoon cloves and 1 teaspoon allspice in the crock pot and stir.
Cover and cook on low overnight (ten hours or so until reduced by at least 2 inches). I cooked mine overnight on low.
In the morning, Remove cover, stir and taste. Add more spices or sugar if desired. Add another 50 oz container of apple sauce and continue cooking for a few more hours or until reduced to 3/4's of pot, uncovered (takes my crock pot another 8 hours with lid on and overnight again with lid propped up. I think a newer pot would be just fine with 8 hours with lid up). Final product will be dark and will be almost caramelized and a rich dark color. I use a wooden spoon to prop lid open. It is important that the lid is off or propped up to allow the steam to escape so butter can reduce.
Emulsify the hot apple butter until smooth.
Pour into jars and refrigerate or can properly (hot sterile jars/hot sauce/hot lids and cook for 10 minutes)