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Place apple slices in a 5- or 6-quart slow cooker. Stir in sugar, cinnamon, cloves and allspice.
Cover; cook on High for 4 hours. Stir and continue to cook, uncovered, 2 to 2 1/2 hours more or until apples are very tender and most of the liquid has evaporated. Cool the mixture for at least 1 hour or cover and chill overnight. Process with an immersion blender or run through a food mill.
Ladle the apple butter into half-pint freezer containers, leaving a 1/2-inch head space. Seal and label. Store for 3 weeks in the refrigerator or for 1 year in the freezer.