Select very sweet apples like Honeycrisp, Gala, Red Delicious, or Fuji. Ensure they are very ripe but still firm. Avoid soft, bruised, or grainy apples. For tart apples like Granny Smith, increase sugar by about a cup.

Rinse apples under warm water with your fingers to remove dirt and debris. Avoid using vegetable brushes to prevent bruising.

Using a vegetable peeler, remove the peel from each apple. Remove the core with a sharp knife and cut the apple into quarters.

Place the chopped apples in a stainless steel pan with 3 cups of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently for about 30 minutes, stirring occasionally until apples are soft.

Use a food mill to puree the cooked apples until they resemble applesauce. Work in batches if necessary.

Return the pureed apples to the saucepan. Add 1½ teaspoons cinnamon, ½ teaspoon ground clove, and 5 cups sugar. Stir well and bring to a boil over medium-high heat, stirring frequently to prevent scorching.

Simmer the mixture for about 30 minutes until it thickens to your desired consistency.

Wash and inspect eight half-pint jars in hot, soapy water. Sterilize jars in the canner with boiling water. Warm lids in a small saucepan with water on low heat to soften the adhesive.

Check the doneness by scooping a bit onto a cold spoon or plate. It should hold its shape and not run like water.

Using a canning funnel and ladle, fill each jar with the hot apple butter, leaving ¼ inch of headspace. Remove air bubbles by running a knife around the edges.

Wipe jar rims with a damp paper towel. Place warmed lids on jars and screw on rings until finger-tight.

Place filled jars in the water bath canner, ensuring they are covered by at least 1 inch of boiling water. Bring to a boil and process for 10 minutes (adjust for elevation if necessary).

After processing, turn off the heat and let jars sit in the canner for 5 minutes. Remove jars with a jar lifter and place upright on a cooling surface to rest undisturbed for 24 hours.

After 24 hours, press the center of each lid. If it doesn’t pop back, the jar is sealed. Label and store sealed jars in a cool, dark place. Unsealed jars should be refrigerated or frozen and consumed within a few days.