8 pounds mixed fruit (I used equal parts sweet apples, tart apples, and pears) 2 cups apple cider (or water) 3 (3-inch) cinnamon sticks, broken apart 1 tablespoon whole allspice
01.
Peel and core your fruit, then chop them up into small chunks. The smaller the chunks, the quicker they’ll cook down.
02.
Fill a six-quart slow cooker to the brim with your chopped fruit. Add in 2 cups of apple cider (or water), cover with a lid, and set your timer to four hours on high heat.
03.
Occasionally give the fruit a stir. After four hours, the mixture will be a mushy and bubbling pot of gold. (I dare you to not sneak a taste while it’s filling your home with all sorts of delicious smells.)
If you like a smoother consistency, you can puree the fruit with an immersion blender right in the pot. I find that the fruit usually breaks down enough on its own by the time it turns into butter, so I leave it as-is. I like my butters a bit chunky.
04.