All-day apple butter

Despite the name, this apple butter doesn't have butter in it. It's a jam preserve that can go with breakfast or desserts. It's especially great to make during the fall when you have more apples than you know what to do with.

Ingredients

• 5lbs. apples - enough to fill the crock pot two-thirds full(I used a mix of green, pink lady, and macintosh)
• 2 cups sugar
• 1 1/4 tsp. ground cinnamon
• 1/ tsp. ground cloves
• 1/4 tsp. groung nutmeg
• 1/4 tsp. ground allspice
• pinch of salt

Instructions

1. Stray the crockpot with nonstick spray.
2. Peel, cut, and core the apples.
3. Load the apples into the crockpot and pour the sugar over them. There's really no right or wrong way to do this part. Cover and let the apples sit at room temperature for several hours. You'll notice that the apples will collapse in its own juices.
4. Add the spices and salt. Toss the apples. Cover and cook on low (not high, for serious) for 10-12 hours (overnight).
5. Remove the lid and cook for another 4-6 hours on low to thicken. (You'll know it's ready because the apples start to turn a brown jam color.
6. Turn off the crockpot, and let it come to room temperature. You can use an immersion blender to mix, but I simply used a wooden spoon to mix.
7. Once cooled, spoon the apple butter into mason jars (which cost about $1.50 each at the grocery store or hardware store). You can use it for crackers, cheese, and my favorite breakfast of bread with brie. One crockpot will fill about four mason jars so feel free to share the wealth with friends. The apple butter will keep for about 2-3 months. Remember to refrigerate.