12 c. chopped, unpeeled apples
1 c. sugar
1 tsp. cinnamon
3/4 c. apple cider
1/2 tsp. ground cloves
Combine apples and cider in slow cooker. Cover and cook on low 8 hours or until apples are soft. Puree in food sieve or food mill. Return mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours long. For a thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally. Store on refrigerator or pour hot apple butter into hot canning jars, leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.