Apple Butter

Our apple drawer in the fridge had been picked through leaving the mealy, bruised and waxy apples. So I decided to chop them up and simmer them in a little bit of water in my slow cooker. I simmered the apples at 225 and even let them continue overnight. I put the vented lid on the cooker so steam could escape. The next day I added cinnamon and a little bit of sugar and I let the whole mess continue to cook for the day. Finally when the color was a dark brown I put the apple glop through my hand cranked food mill to separate out the skins and seeds. What was left was magnificent apple butter. I spooned it into two glass jars and refrigerated them. Today I made toast and it was delicious with margarine and a bit of apple butter on top.