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To make the apple butter
In your biggest, heaviest pot (I used a dutch oven) combine the apples and enough cider to cover them. Bring to a simmer and cook the apples until tender. A but of foam will form on the surface that should be skimmed off, it's okay if you can't get it all. When the apples are tender, remove the pot from the heat and puree the mixture until it is smooth (an immersion blender is the best tool for this). Stir in sugar, spices and lemon juice. Cook the mixture at about 220 degrees (simmering) until it darkens in color and begins to pop and bubble in a lava like fashion, about 1-1 1/2 hours. Ladle the lava into your prepared jars, clean the rims with a dry paper towel and process in a hot water bath for 10 minutes. Remove the jars from the hot water bath with tongs and listen for the tell tale pop that means your jars are sealed and safe to be stored in a cool dry spot.
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