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Fill a slow cooker with diced apples, sugar and cinnamon, cloves, and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark gold in color.
Fill small jars with hot apple butter, leaving about 3/4 inch space at the top. Freeze, or process for 10 minutes in a boiling water bath.
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