10 cups of apples, pealed and cut into 1/2 inch cubes
3 cups sugar
3 tsp cinnamon
1/2 tsp cloves

Using hot soapy water, clean 6 canning jars. Rinse well with hot water to remove all traces of soap, then let air dry. Fill a large pot with water and place washed jars and lids in the water. Heat to boiling and continue boiling for about 20 minutes, to ensure the jars are sterile. Turn off the heat and let the jars sit in the hot water until the apple butter is ready.

Place all ingredients in a large pot and cook over a low heat until the apples soften and the mixture becomes thick. Remove 1 jar from the hot water at a time, using tongs. Dry the outside with clean tongs and set on clean paper towels. Using a ladle, scoop the apple butter into the jar until about 1/2 inch from the top, stop and fill remaining jars. Using a clean, wet paper towel, wipe any apple butter off the threads of the jars. The seal the jars with paraffin wax or using brandy laced wax paper.

If using the brandy laced wax paper, the following procedure should be used. Cut sections of wax paper out so that at least 1 inch of paper extends beyond the edge of the jar mouth. Pour a little brandy in the lid of a jar and then press the wax paper into the brandy to coat. Turn the paper over to coat the other side. Pour any excess brandy into the next lid. Press the coated wax paper into the lid and screw the lid on to seal, repeat with remaining lids. The brandy works by sterilizing the jar opening against mold.