Ingredients:

3 cups sugar

2 tsps. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cloves

dash of salt

3/4 cup water or fresh apple cider

Directions:

1. 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.

2. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often, as butter thickens to prevent scorching. Mash Apple Butter until chunky or smooth with hand held masher or blender.

3. Store in refrigerator for up to 6 weeks. Freeze for longer storage. Put in jars with water bath processing also.

Bon Appetit!