Blueberry Apple Butter

Directions

• Place apples in a slow cooker. Cook on High, stirring occasionally until apples are softened and broken down about 3 hours
• Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine
• Lower temperature to Low. Simmer until apple butter is thickened, stirring often, for 8 hours
• Sterilize the jars and lids in boiling water for at least 5 minutes
• Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top 
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles 
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings
• Place a rack in the bottom of a large stockpot and fill halfway with water
• Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars 
• Bring the water to a rolling boil, cover the pot, and process for 15 minutes
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area