Peel, quarter and core apples.

In a 6 to 8 quart pan, combine apples and water. Cover and bring to a boil over high heat. Reduce heat and simmer, stiring occasionally, untill apples are very soft when pressed, 20 to 30 minutes.

In a blender or food processor, puree the apple mixture, a portion at a time. Pour puree into a roasting pan about 12 X 17 - Inch. Stir in brown sugar and granulated sugar. Mix in the ground cinnamond, cloves and all spice.

Bake uncovered, in a 325* oven, stirring occasionally, untill butter is thick enough to mound when spooned onto a plate, 30 to 45 minutes.

Pour mixture into clean Mayson Jars. Wipe the rims of the jars with a clean cloth. Place lids in position and tighten screwband.

Adjust lids and process in a boiling-water bath for 10 minutes. To ensure a good seal set upright to cool.