Apple Butter

We like ours best swirled into oatmeal, but you could spread this over toast, slather it on a pork chop, eat it straight from the jar, etc.
This recipe is basically making applesauce, and then taking it a step further; thickening it and adding some spices.  I make both simultaneously.  I like to make the apple butter in my 7 quart crock pot; it makes my house smell like fall and doesn't require a lot of work from me.  You can do the same thing over the stove top in a shorter amount of time if you are in a rush.  You basically just need to simmer it down to your desired consistency.
This recipe includes instructions for canning, but by all means skip this step if this frightens you.  You can store this in the fridge for a couple of weeks, and freeze the extras.

Apple Butter

Recipe from Everyday Food Storage

28 c. sweetened applesauce (enough to fill a 7 quart crock pot)
Pour applesauce into slow cooker.
Use a cooling rack in-between the crockpot and the lid, to make evaporation of liquid possible.
Cook on low, stirring occasionally, until desired consistency is reached (8-24 hours).
**I like mine to reduce by half, which takes me the full 24 hours.  You can cook it on high for a shorter period of time, but if you are leaving this out overnight, use the low setting.

When desired consistency is reached, add the following ingredients
1 Tbsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice

At this point the apple butter is done.  Store in the fridge for up to 2 weeks and/or freeze.  If canning:
Spoon apple butter into sterilized pint jars.
Wipe rims and add lids and bands.
Process in a hot water bath for 10 minutes, be sure to adjust for altitude, (20 minutes Utah time).