Peel, core, and chop apples into 1" pieces and add to a 6 qt Dutch oven or large soup pot and toss with lemon juice and vanilla.

In a small bowl mix sugars, cinnamon, cloves, salt, and nutmeg and then sprinkle over apples and mix to coat.

Cook over medium heat for about 45 minutes or until apples are tender.

Blend apples with an immersion blender or transfer to a blender and blend until smooth.

Reduce heat to low and continue cooking the apple puree on low heat for 1 1/2 to 2 hours. The apple butter is ready when you can draw a spoon through the middle and it doesn't come back together.