Vanilla Rum Apple Butter

Let's Cook

1. Step 1.

   Core 4 pounds (10 to 12 medium) apples and cut them into ½-inch-thick slices. Leave the peels on if the apples are organic.

2. Step 2.

   In a medium to large slow cooker, combine the apple slices, 1 cup brown sugar, 1 tablespoon lemon juice, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ½ teaspoon ground nutmeg. Stir to coat the apples.

3. Step 3.

   Cover the slow cooker with the lid. Cook on high for 5 hours or on low for 10 hours, until the apples are very soft, browned, and juicy. Stirring occasionally is optional.

4. Step 4.

   Once the apples are very soft, unplug the slow cooker. Use an immersion blender to puree the mixture directly in the cooker until very smooth.

5. Step 5.

   Stir in 2 teaspoons vanilla extract and ½ cup spiced rum until well combined.

6. Step 6.

   Plug the slow cooker back in, set to low, and leave the lid off. Cook for about 1 hour, stirring occasionally (this time stirring is not optional), until the mixture is reduced and thickened to a pudding-like consistency.

7. Step 7.

   Scoop the hot apple butter into clean ½-pint jars. Let cool to room temperature, then seal with lids and bands. Refrigerate for up to 2 weeks, or process in a water bath canner for longer storage.