As autumn is rapidly approaching in the northern hemisphere, maybe this recipe will be handy to someone. I don't remember where it came from.
Crock Pot Apple Butter
Peel and core apples, cut in quarters, enough to fill a 4 quart crock pot to about 1 1/2 inches from the top:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar
Start on high with about 4 TBL. water, till it gets hot, then turn on low and cook all day. When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth.
For long term storage you will need to freeze or can this.
NOTE: If you are canning this, reheat the apple butter to boiling after it is pureed and it put into hot sterilized jars and seal with hot, sterilized lids. It may need to be put through a period of hot water bath in a canner as well. Look it up to find out. I know some people believe that home canning apple butter is not safe, however, my mom made it for years and we never had an issue. Ours was not super thick.