10-12 lg. cooking apples (14 c.), chopped
2 c. apple juice or apple cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

Core and chop unpeeled apples. Combine with apple juice or cider in slow cooker; add sugar. (Pot may be filled to top.) Cover; cook on low setting for 10 hours or on high setting for 4 hours. Put apples into blender; blend on high speed until smooth.

Return apples to slow cooker; add spices. Cook on low setting for 1 hour or until mixture reaches desired consistency. For very thick apple butter, remove lid while cooking. Ladle into six sterilized half-pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 10 minutes. Apple butter will keep several weeks in refrigerator.