Homemade Slow Cooker Maple Apple Butter

1. Slow cooker method: Add all the ingredients to the slow cooker and stir together. Cover and cook on low for 8–10 hours or high for 4–5 hours, stirring halfway through. 2. Remove any cinnamon sticks, then carefully blend the apple mixture until smooth. Return it to the slow cooker and cook uncovered on high for 1–2 hours, until slightly thickened. 3. Instant Pot alternative: Combine all the ingredients in the Instant Pot. Secure the lid and cook at high pressure for 20 minutes, then release the steam. Remove any cinnamon sticks and carefully blend until smooth. Return the purée to the pot and cook uncovered on sauté for 15–20 minutes, until slightly thickened. 4. Stovetop alternative: Put all the ingredients plus 1 cup water in a large, heavy-bottomed pot. Bring to a boil over high heat, then lower the heat to medium-low. Cook for 30–40 minutes, stirring occasionally, until the apples are very soft and the liquid has reduced by half. Add water as needed to keep the apples in liquid. 5. For the stovetop method, take the pot off the heat and let the mixture cool slightly. Remove any cinnamon sticks and blend until smooth. Return the purée to the pot and cook uncovered over medium heat for 15–20 minutes, until slightly thickened. 6. Whichever method you use, taste the apple butter and add more maple syrup if desired. Let cool, transfer to glass jars, and refrigerate for up to 1 month.