Step 1
Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy 20 to 30 minutes.
Step 2
Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
Step 3
Cook on High with the lid off until the moisture evaporates and the volume reduces by about half overnight to 24 hours.
Step 4
Stir sugar apple cider vinegar cinnamon cloves and allspice through the apple puree.
Step 5
Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges another 2 to 6 hours.
Step 6
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 7
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil cover the pot and process 5 to 10 minutes.
Step 8
Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.