1. In a large heavy-bottomed pot, combine apples and cider. Bring to boil; reduce heat and simmer until apples are soft, stirring occasionally, about 25-30 minutes.
2. In a food processor fitted with a metal 's' blade, puree apples and juices just until a consistent texture. Do NOT liquefy.
3. Transfer apple puree back to cooking pot. Add sugar, cinnamon, and cloves, stirring to dissolve sugar. Bring to a boil, stirring frequently.
4. Reduce heat and simmer gently until mixture thickens and holds its shape on a spoon.* Stir frequently to prevent burning.
5. Meanwhile, fill a canning pot with water and bring to a boil. Reduce heat slightly so that bubbles subside; carefully place clean 8-ounce mason jars into hot water using a jar lifter. Warm lids in hot water and keep lids and jars warm until ready to fill.
6. Ladle hot apple butter into hot jars, leaving 1/4 inch headspace. Screw lid on jars. Carefully place jars back into canner with jar lifter. They should be completely covered by water.
7. Bring to soft boil; process 10 minutes.**
8. Turn off heat and wait 5-10 minutes before removing jars.
9. Allow to cool completely before labeling and storing.
* To test butter for doneness, it helps to keep a small plate in the freezer. Dollop a spoonful of butter onto chilled plate. When the liquid no longer separates around the edges and butter holds its shape, it is ready to process.
**Time given is for sea level. Be sure to add time accordingly depending on the altitude of your town. For more info, check the simply canning website .
