Apple Butter (in the crockpot)

After having a possible allergic reaction to some jam, I'm very jumpy buying jam. When I find a 'safe' one, it costs $4 for 8 oz which seems to go fast here. I decided to make some jam.  Plus then I get to control the amount of sugar which isn't an allergic thing but just all around beneficial. Can't wait to try some other in season fruit but as it is apple season, I started with Apple butter. Here's the recipe, adapted from All Day Apple Butter from Allrecipes.com. My grandmother made a great apple butter I'll try next time- just can't beat the ease of this crockpot recipe.

Original recipe makes 4 pints 

5 1/2 pounds apples - peeled, cored and finely chopped 1

1 1/2cups white sugar

 1/2 cup brown sugar

 2 teaspoons ground cinnamon (prefer McCormick spices because well labeled for allergens)

1/4 teaspoon nutmeg

 1/4 teaspoon ground cloves 

1/4 teaspoon salt

1. Place all in a slow cooker and mix well.

2. Cover and cook on high 1 hour.

3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

5. Spoon the mixture into sterile containers, cover and refrigerate or freeze. ( I used True Seal by Anchor containers for putting the apple butter in fridge and freezer. When you press the top of these, it expels the air. I didn't want to add canning to my list of to dos and quite frankly, am a little intimidated by it.)