• In a large pot, combine apples and water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 25 minutes, stirring occasionally.
• Add sugar, cinnamon, nutmeg, and cloves. Stir well to coat apples. Bring back to a boil, then reduce heat again to medium low and simmer 25 minutes. Stir every so often to mix and break down apples.
• Puree apples with an immersion blender to desired consistency. If desired, simmer another 20-30 minutes to thicken further.
• Ladle into jars or airtight containers. Place lids on loosely and let cool to room temperature. Store in the refrigerator.

Water Bath Canning

• To can, heat a large pot with water to boil. Fill jars with butter, place lids on, screw rings on gently, and process for 10 minutes for 8-ounce jars and 15 minutes for pint jars. Let stand in water 5 minutes with heat off. Remove jars carefully and set on counter. You should hear the jars “ping” as the seal is set. If any jars don’t seal, put them in the fridge to use right away. When the jars are cool, tighten the rings, label jars, and store in the cupboard.