Raspberry Apple Butter- Makes 20 4oz jelly jars.
2 large containers unsweetened applesauce
3-4 cups fresh raspberries
2 cups sugar
2 teaspoons cinnamon
1/3 teaspoon ground cloves
Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Remove lid during the last 4 hours. Continue to let it cook, stirring occasionally. When done, apple butter will be dark in color and thick.
Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the butter is ready, remove jars and lids and place on dry towel. Fill each jar, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.