5.5 lb apples, peeled, cored, chopped* (try 7 lb)
2 c white sugar (keep at 2c?)
2 tsp ground cinnamon (try 2.5 tsp)
¼ tsp ground cloves (try ½ tsp)
¼ tsp salt
Prepare apples** and place in a slow cooker (I start with 2 slow cookers and combine when the apples are cooked down enough to fit in one). Stir in sugar, spices and salt. Cover and cook on high 2 hours. Reduce heat to low and cook 5-6 hours more, stirring occasionally, until the mixture is thickened and dark brown. If needed (if mixture is too runny), uncover and continue cooking on low 1 hour. Stir with a whisk (or handheld blender) to increase smoothness. Spoon mixture into hot pint-sized jars leaving ¼” head space. Add lids and rings and process in hot water bath 20 minutes.
*I used Golden Delicious apples. I weighed them before peeling and coring. (1st attempt: 3# after peeling and coring made 3 pints. 2nd attempt 5.5 lb before peel & core = 5.5 pints.)