Start by filling your slow cooker with your apples.

Wash, remove stems and cores. Chop or clice apples.

Cover in sugar, cinnamon, cloves, salt, and red hots. Cook on high for 1 hour.

Lower the heat and continue cooking for an additional 3 to 4 hours. Run through a blender until smooth.

Place back in the slow cooker and cook for the remainder of the day (total cooking time about 9 hours).

In the evening, fill the mason jars and seal. Keep in mind it will thicken as it cools. It will keep safely for about two weeks in the refrigerator.