3 cups of sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

Dash of salt

3/4 cup water, or fresh apple cider (I used water)

Fill crockpot 3/4 full with peeled, cored, and sliced apples.

Add remaining ingredients and stir until evenly mixed.

Cover and cook on low setting over night or until the "butter" is of a thick, spreadable consistency.

If apple butter has too much liquid, remove lid and cook on high until thickened.  Stir often as "butter" thickens to prevent scorching.

Store in fridge up to 6 weeks - can freeze for longer storage.

Variation - for a less sweet apple butter, substitute 1 cup of honey for the sugar.  I used 2 cups of Splenda instead of 3 cups of sugar and it is sweet.  I imagine that partly depends on the kind of apples used.  And I discovered I did not have any allspice but I did have a jar of Apple Pie Spice that has allspice in it so I put in 1/4 tsp of that.  The apples cooked up pretty "smushy" but to speed it up to "smooth", I put it in the blender.