Blend apples in batches in a blender until no large chunks remain.
Combine blended apples, white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger in a slow cooker.
Cook uncovered on High for 1 hour. Place cover on slow cooker and continue cooking, stirring about twice per hour, until smooth, 6 to 8 hours. Remove the cover and continue cooking and stirring until thick and spreadable, 2 to 4 hours.
Spoon into jars leaving about an inch of space at the top; seal and freeze.
This uses very little sugar and retains lots of the apple flavor. Pureeing beforehand makes it easier than attempting to mash them at a later stage. You can let it cook longer if you want it thicker. *I use this to make roughly eleven 4 oz jelly jars.
You can let it cook longer if you want it thicker.
You may choose to use whole spices in place of the ground version, but they can lose flavor from cooking for hours in the slow cooker.