Crock-Pot Apple Butter

Apples, peeled, cored and finely choppe (Jonathan or Granny Smith)

4 cups sugar or less
4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Fill a slow cooker heaping full of apples. Drizzle the sugar (4 cups is for very sour apples; sweet apples will require less), cinnamon, cloves and salt over apples.

Cover and cook all day (or night), the first hour on high, then on lower heat.

Cook until thick and dark in color, stirring occasionally.

Put in small jars. Crock-Pot Apple Butter can be used short-term in the refrigerator, made into freezer butter or sealed in a water bath for 15 minutes.

Source: "Preserving Perfection," Janice Neighbor, Benton County Daily Record, Aug 4, 2o1o