Wash the apples and chop roughly, leaving the cores and peel. Simmer gently, covered, with the water and cider until apples are soft. Work through a sieve or food mill and weigh the pulp.

Allow 1 1/2 cups sugar for each 4 cups of pulp. Spread sugar in a baking dish or pan and heat it in a very low oven.

Meanwhile, simmer the apple pulp until reduced by a third. Stir in the heated sugar and the ground spices. Simmer, stirring constantly, until creamy.

Pour the butter into sterilized jars while still hot and seal them with screw tops (dome lid and metal cap).