Wash apples--peel and slice into 1-inch pieces (remove the cores, too). Combine apples and 2 cups water in saucepan (we usually just dump the apples in, no water. It gives the butter a slightly more concentrated taste without having to cook for quite as long). Simmer until apples are soft. Puree, if desired (we use a potato masher, as necessary. Just to get the big lumps out. If you cook them long enough, they'll be soft enough to do this--but feel free to use a food mill if you like.) Add sugar and spices to cooked apples, stirring in. Cook slowly until thick enough to round up on a spoon--stir frequently to prevent sticking (and burning). Ladle hotmixture into pint jars (leave 1/4 inch head space). Clean jar rims, and afix lids and rings. Process 10 minutes in a boiling water canner.