Ingredients:

  • 6 lbs mixed apples (Fuji and Granny Smith), cored and sliced
  • 1 cup unfiltered apple cider
  • 2 tbsp apple cider vinegar
  • 2 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp sea salt
  • 1/2 cup dark brown sugar
  • 1 tsp pure vanilla extract

Instructions:

  1. Prepare the fruit by coring and slicing 6 lbs mixed apples. Note: Don't worry about peeling; the skins contain pectin and will be pureed later.
  2. Place the sliced apples into the slow cooker and pour in 1 cup unfiltered apple cider and 2 tbsp apple cider vinegar.
  3. Stir in 2 tbsp ground cinnamon, 1 tsp ground cloves, 1/2 tsp ground allspice, and 1/4 tsp sea salt.
  4. Cover and cook on low for 10 hours until the apples are completely soft and mushy.
  5. Use an immersion blender to puree the mixture directly in the pot until it is absolutely smooth and glossy.
  6. Stir in 1/2 cup dark brown sugar and 1 tsp pure vanilla extract.
  7. Continue cooking on low with the lid propped open slightly with a wooden spoon for 1-2 hours until the mixture thickens and turns deep mahogany.
  8. Test the thickness by placing a small spoonful on a chilled plate; it should not run or weep water around the edges.
  9. Ladle the hot mixture into clean jars, leaving a half inch of space at the top.
  10. Allow the jars to cool completely at room temperature before sealing and moving to the fridge.