Apple Butter

Wash, core and quarter apples.

Cover and cook apples and cider in a large crock-pot on low setting for 8 to 10 hours (or high setting for 2 to 3 hours) until apples are very tender. Process apples and liquid through food mill to remove apple peel. Measure and return processed apples to crock-pot.

For each pint of processed apples, add 1 cup of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice and 1/2 teaspoon ground cloves.

Cook on high setting for 6 to 8 hours.

Stir every 2 hours.

Remove cover after 2 hours to allow fruit to cook down.

Pour hot apple butter into hot, sterilized canning jars.

Seal at once and process in boiling water bath.