Spicy Apple Butter...

4 lbs. apples, stemmed and quartered
1 cup apple cider
2 1/2 cups sugar
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice

Cook the apples and cider in a slow cooker 10 hours or overnight on high. Sift the apples through a food mill and return pulp to the slow cooker. Add the balance of the ingredients and cook one hour longer. You may want to leave the lid off the slow cooker to cook off some liquid. Ladle into hot, sterilized pint jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes.