Peel and core the apples. Cut apples into 1-inch pieces and put them in a large stockpot with 2 cups water. Simmer over medium heat for 15 minutes or until soft, stirring occasionally.

Use an immersion blender to puree the fruit or puree in a blender until completely smooth. Measure 8 cups of apple puree and return it to the stockpot. If there is any remaining puree, add ½ cup of sugar for every 1 cup of apple puree.

Add the sugars and spices to the apple puree and simmer on low to medium-low heat until the desired consistency, 45-60 minutes. Stir frequently to avoid sticking or burning. The apple butter is done when thick enough to hold its shape on the back of a spoon.

Ladle the hot apple butter into clean, sterilized jars, leaving a ¼-inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to finger-tight. Let the jars cool, tighten the bands, and store them in the refrigerator for up to one month.

Place chopped apples, water, sugar, and spices into a slow cooker. Cook on LOW heat for 10 hours. Remove the cover and use an immersion blender to puree the mixture. Turn the slow cooker to the HIGH setting and continue to cook, uncovered, or until the desired consistency is reached. Stir occasionally to prevent scorching on the bottom of the slow cooker.

If canning, prepare the water-bath canner by filling it with water and bring it to a boil while you are making the apple butter. Once you've filled all of your jars, place them on the rack and lower them into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint-size jars or smaller. Turn off the heat and let the jars rest in the canner for 5 minutes. Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth to cool for 12 hours. Check seals and refrigerate any jars that did not seal properly.