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1
Combine 4 cups apples and 1/2 cup water in a high-powered blender; puree until smooth. Pour into a large slow cooker. Repeat with remaining apples and water.
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2
Stir honey, cocoa powder, cinnamon, cardamom, and cloves into the apple puree in the slow cooker.
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3
Cook on High, stirring occasionally, until thickened and brown, about 10 hours.
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4
Immerse six 1-pint jars in simmering water for 5 minutes. Wash lids and rings in warm soapy water.
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5
Pack apple butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe rims with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
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7
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the seal is tight and the lid does not move up or down. Store in a cool, dark area.
