You will need a canning kettle that fits in your oven that has ovenproof handles.

1 peck apples (12 lbs.)
1 qt. apple juice, cider or water

Wash, quarter and core the apples. Cook with the liquid until tender. Sieve. Measure pulp by the pint. For each pint of pulp add:

1/2 c. granulated sugar
1/4 c. brown sugar
1 tsp. lemon juice
1/2 tsp. cinnamon
1/8 tsp. allspice, optional
1/8 tsp. ground cloves, optional

Cook slowly, stirring frequently, until thick. Place kettle in oven and cook until the butter tests done, stirring occasionally about 6 to 8 hours in a 275 degree oven. Seal in hot sterilized jars.

NOTE: To determine if done; a small amount dropped from a spoon will hold shape, juice does not separate out. Apple butter spatters as it cooks, that is one reason it is often made outdoors. Slow cooking in the oven saves having to wash the kitchen ceiling. It does not mess up the oven.