Wash, core and quarter apples.

Do not peel.

Combine apples and apple juice in a lightly oiled crock-pot.

Cover and cook on low for 10 to 18 hours or on high for 2 to 4 hours, until the apples are very soft.

Put apples through a sieve or food mill to remove skins and seeds.

Measure the apple puree in pints.

For each pint of apple puree, add 1 cup of sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of allspice.

Stir well to combine.

Return the mixture to the crock-pot.

Cook on high for 6 to 8 hours, stirring every 2 hours.

After the first 2 hours, remove the cover to allow the mixture to cook down and thicken.

Once the apple butter has reached desired consistency, transfer it to sterile jars.

Process jars for canning, if desired, or refrigerate immediately.

Makes about 5 pints.