Peel, core, and chop the apples into small pieces.

In a large bowl, combine the chopped apples with brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and apple cider.

Transfer the apple mixture to the crockpot and cover.

Cook on low for 8 hours, stirring occasionally, until the apples are soft and the mixture is thickened.

Once cooked, use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches.

Cook uncovered for an additional 1-2 hours on low to thicken further if desired.

Allow the apple butter to cool before transferring to jars for storage.

Store in the refrigerator for up to 2 weeks or process in a water bath for longer shelf life.