Fill a large pot with water and bring to a rolling boil. Add the jars, lids, funnel, ladles, and other non-electric tools. Boil for 10 minutes to sterilize.

Use tongs to remove items and place them on a clean kitchen towel. Keep jars warm until you're ready to fill them (a warm oven or the towel works).

If you have a detachable immersion blender shaft that's rated dishwasher-safe, sanitize that piece. Do not put the motor unit in boiling water.

Core and chop apples coarsely.

In the large cooking pot, combine chopped apples, 200 ml water, lemon juice, cinnamon, and whole cloves.

Cook on low–medium heat, covered, stirring occasionally, until apples are very soft and mushy — about 20 minutes depending on apple variety. Add a splash more water if the pot looks dry.

Remove and discard the whole cloves.

Purée the apples with an immersion blender until smooth. If you prefer a chunkier texture, mash with a potato masher or pulse briefly.

Preheat the oven to 100 °C (212 °F).

Using your ladle and funnel, fill each warm jar to about 2 cm (¾–1 inch) headspace from the top. Wipe the rim clean with a damp cloth.

Screw lids on finger-tight (don’t overtighten).

Place jars upright on a baking tray and bake in the oven at 100 °C (212 °F) for 1 hour — this helps pasteurize and preserve.

When the hour is up, turn off the oven and leave the jars inside with the door closed to cool slowly — ideally overnight.

Once jars are cool, press the center of the lid. If it does not pop up or click, the jar is sealed.

If a lid does pop up, that jar is not sealed — either reprocess (repeat the oven step) or store that jar in the fridge or freezer.

Properly sealed jars can be stored at room temperature for up to 1 year. Opened jars keep in the fridge for about 3 days; you can also freeze applesauce for longer storage.