3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.
To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.