Add all ingredients to a 6 quart or larger slow cooker and stir to combine.
Cover the slow cooker with the lid slightly ajar or propped open with a wooden spoon and cook on LOW for 3 hours.
Turn slow cooker to HIGH and continue cooking with the lid slightly ajar for an additional 30 minutes to 1 hour or until the mixture reaches the desired thickness.
Ladle into a clean quart sized canning jar or freezer container.
Allow to cool completely before storing in the refrigerator for up to 4 weeks or in the freezer for up to 1 year.
To can use a pressure canner and process for 30 minutes at 10 pounds pressure.
Notes
This recipe yields about 1 quart of fruit butter with a serving size being 1 tablespoon.