6 sweet apples, cored, sliced but leave on peelings
3 cups apple juice or UNSWEETENED apple juice
1 tsp. fresh lemon juice
1 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

Throw apples in the slow cooker and add everything else. Set the slow cooker to LOW for 12 to 15 hours. Let cook overnight.

Note: If, at the end of the cooking time, there is too much liquid in the apple butter, remove the lid allowing some liquid to escape. If the apple butter remains too liquid for you, use an immersion blender and blend until it thickens.

Store the apple butter in sterilized jars - about 3 to 4 months in the refrigerator.

Submitted by: E.H.