Peel and core apples. Cut into slices.

Begin adding sliced apples to pot as you peel and core. Add 1 cup water or cider to keep the apples from burning.

As the apples soften, periodically use an immersion blender to eliminate ALL the chunks. It should be a smooth puree.

I put a heat diffuser under the pan to reduce the risk of burning and sticking. Cook at a temperature high enough to simmer. Stir about every 15 minutes. If it sticks/burns reduce the heat slightly.

Continue cooking and stirring for 5 hours. Be sure to keep the mixture simmering/bubbling. It should look like little volcanos erupting. Every few seconds.

Start adding sugars over the next hour. When you have added the 2 cups brown and 3.5 cups of white sugar you can stir in about half of the spice. After 30 minutes, taste and gradually add up to another 2.5 cups of white sugar to suit your taste.

Continue simmering and stirring for another 4 hours or until the mixture has reduced to half of the original puree. Taste and add up to another 2 5 cups of white sugar to suit your taste.

Add remaining spice.

Before the mixture is finished, sterilize your Mason jars and start heating the water in your canning pan plus extra boiling water to cover the jars.

Fill sterilized jars with hot mixture. leaving 1/4"headspace. Wipe top clean, install new sealing lids and screw down rings hand tight. Place jars in canning pot and cover with 1" of boiling water. Boil for full 10 minutes after water returns to a rolling boil. Remove jars to cool. They should all seal with a pop after a few minutes.