Peel, core, and chop the apples. Put them into a large pot with the apple juice, star anise, and cinnamon sticks. Cover the pot and bring the apples to a low simmer over medium-high heat. Let the apples cook for 15-20 minutes, stirring occasionally, until the fruit is soft enough to crush with the back of a wooden spoon.

Remove the star anise and cinnamon sticks. Using a potato masher, mash the cooked apples into a chunky puree. Add the nutmeg and cloves and mash some more. Taste and add the optional apple juice concentrate a few tablespoons at a time, until the sauce has reached your preferred level of sweetness.

Spoon the applesauce into the prepared jars, leaving ½ inch of headspace. Use a wooden chopstick to dislodge any trapped air bubbles. Add more sauce to return the headspace to ½ inch, if necessary.

Wipe the jar rims, then center a lid on each jar and apply the band, adjusting to fingertip tight. Place the jars into the boiling water canner.

Process in a boiling water bath for 15 minutes. Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.

Use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours. Check to make sure the lids are all sealed, they should not flex when the center is pressed.