Raspberry apple butter

Ingredients:

7 1/2 pounds large apples, unpeeled and cored
1 cup water
4 cups granulated sugar
3 cups fresh raspberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preparation:

In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill.
Measure 2 quarts of pulp. Place in a large roaster. Discard the rest or save for another use. Add remaining ingredients. Mix well.
Bake, uncovered at 300 degrees F for 2 to 2 1/2 hours, stirring occasionally or until mixture reaches desired consistency.
Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.