Debbie DiBenedetto, Beaver
12 to 14 unpeeled apples (several varieties), cored and quartered
Place the apple slices in a slow cooker; cover and cook on low setting for 10 to 18 hours; or on high for 2 to 4 hours. When fruit is tender, put through a food mill to remove peel. Measure fruit and return to cooker.
For each pint of fruit, add 1 cup sugar, 1 tsp cinnamon, 1/2 tsp allspice and 1/2 tsp cloves, stir well.
Cover and cook on high for 6 to 8 hours. Stir every 2 hours, and remove cover after 3 hours of cooking. Place butter into hot sterilized jars and process in a water bath for 20 minutes.