Pour the apple puree into a 4-6 quart slow cooker. Mix in the Stevia In The Raw, Sugar In The Raw, cinnamon, and cloves. Set the slow cooker to high and cook, uncovered, stirring about every 30 minutes, until the butter puree is dark and thick enough to plop from a spoon, 10 to 12 hours. If the apple puree starts to spatter, set the cover in place and position so as much moisture as possible can escape (for an oval slow cooker, rotate the cover 90 degrees; for a round one, place chopsticks
across the top of the slow cooker and set the cover on top of them). Be sure the apple butter comes to a boil. If it does not, after it has thickened, return it to the pot and bring to a boil on the stove, stirring constantly to avoid sticking (be careful -- as it will spatter!).