Perfect Apple Butter

Combine the chopped apples and apple juice in a large cooking vessel; heat it up until boiling point is reached. Lower the temperature and let cook at a gentle simmer for an extended period of time, around 20 to 30 minutes, until the apples become tender and mushy.

Transfer the cooked apples into a food processing device and blend them into a smooth, pulpy consistency while discarding the remaining apple cores and peels in the machine. Transfer the processed apples to a large, slow-cooking device.

Cook on high heat with the lid removed until most of the moisture has evaporated and the volume has decreased by roughly half, requiring a prolonged cooking time of 24 hours or more.

Combine the sugar, apple cider vinegar, cinnamon, cloves, and allspice in a bowl and mix them thoroughly with the apple puree.

Continue cooking on high heat until the mixture forms a thick, mounded consistency that holds its shape when placed on a chilled plate without any liquid separation from the edges, requiring an additional 2 to 6 hours of cooking time.

Sterilize the jars and lids in boiling water for at least 5 minutes to ensure they are clean and ready for use. Fill the hot, sterilized jars with the apple butter mixture, leaving a small gap of 1/4 inch between the top of the jar and the lid. Use a knife or thin spatula to remove any air bubbles that may have formed during filling. Wipe the rims of the jars with a damp cloth to remove any food residue. Close the jars by screwing on the lids and rings.

Place a rack in the bottom of a large cooking vessel and fill it halfway with water. Bring the water to a boil and carefully lower the jars into the boiling water using a holder, leaving about 2 inches of space between each jar. If necessary, pour in more boiling water to ensure the water level is at least 1 inch above the tops of the jars. Cover the pot and process the jars for 5 to 10 minutes.

Remove the sealed jars from the stockpot and place them on a cloth-covered or wood surface, several inches apart, until they have cooled down. Once cool, press the top of each lid with your finger to ensure a tight seal (the lid should not move up or down at all). Store the sealed jars in a cool, dark area.