Step 1
Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer stirring occasionally until apples are softened 5 to 10 minutes.
Step 2
Preheat oven to 325 degrees F (165 degrees C).
Step 3
Press apples through a food mill to separate seeds cores and skin from apple pulp and transfer pulp to a bowl. Stir white sugar brown sugar butter cinnamon ginger and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan.
Step 4
Bake in the preheated oven stirring and scraping sides every 20 to 30 minutes until apple butter is red and thickened 2 to 4 hours.
Step 5
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 6
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 for 30 minutes.
Step 7
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.