Apple Butter

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Apple Butter
(Yields 4-6 8-oz. jars) 15-20 medium-size apples 3½ cups sugar 3 tsp. ground cinnamon 1/4 tsp. ground clove
Peel and slice apples thin. (Dawn assures that any apple will do, but she prefers to use Wolf Rivers, because they’re a drier variety and don’t take as long to cook.) In a bowl, blend together sugar, cinnamon, and clove. Place a layer of apples in a Crock-Pot and sprinkle with sugar-cinnamon mix. Continue layering apples and mix until Crock-Pot is full. Cook on medium-high for six hours. Check every two to three hours to ensure apples aren’t burning. Mashing them with a potato masher helps them cook faster. To test if the apples are done, spoon out a dollop on a plate. If liquid oozes out, the apples need to cook more. Once apples are done, transfer to a mixer or food processor and purée. Place in a jar and store in refrigerator. Excess can be canned or frozen in an airtight container.