Lovely on toast, exquisite on vanilla ice cream … For best flavor, use a variety of apple cultivars.
Core apples; don’t peel them. Cut them up and place in a large soup pot with water and cider. Bring heat to medium and cook until apples are soft.
When cool enough to handle, pass apples through a food mill (or puree in a blender or food processor).
Place mixture back in pot over medium heat and cook down about 25 minutes; stir often.
Measure pulp; for every 3 cups pulp, add 1 cup sugar (or less for tarter flavor). Add spices and salt, and cook, stirring often, until butter is thick. Pour into hot sterilized canning jars (leaving headspace), and seal.
Variation: A quick way to make this butter is to cook the mixture uncovered in a roasting pan in a 250º oven, about 3 hours. Stir a couple of times. When butter is at the desired consistency, spoon into hot sterilized canning jars (leaving headspace) and seal.