Combine the apples and water in a medium saucepan. Place over medium-high heat and bring to a simmer. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 20 minutes, or until the apples are soft.

Allow to cool slightly, then blend with an immersion blender or transfer to an upright blender and blend until smooth.

In the saucepan, combine the apple puree, sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Place over medium heat and stir until the sugar dissolves. Bring to a gentle boil, then reduce the heat to low and cook uncovered, stirring often to prevent sputtering, for 40 minutes to 1 hour, or until the apple butter has a thick, spreadable texture and rich brown color.

Remove from the heat and allow to cool to room temperature. Transfer to an airtight container or jar and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.