Combine all ingredients in heavy-bottom pot over medium-high heat. Bring mixture to simmer, and constantly stir to make sure it doesn’t stick to the bottom.

Reduce heat, and continue cooking 2-4 hours until apples are completely broken down and juice puddles in thickened pulp. Turn off heat.

Sterilize canning jars, lids, and rings. Strain apple butter while still hot through a sieve to remove cinnamon stick and cloves.

Pour into canning jars, adding lids and rings. Leave on the counter, covered with towel, to cool for 24 hours. The lids will start to pop and concave as apple butter cools. Store in a cool dry place.

Chef’s note: Any unsealed jars must be refrigerated.