4 pounds mixed apples, peeled, cored, bruises removed, and cut into 1/2 inch wedges
1 cup palm sugar
1 cup sugar
1-2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
Juice of 1 lemon
Place the apples, sugars, cinnamon, nutmeg, salt, cloves, and lemon juice in a large heavy-bottomed pot and bring to a simmer over medium-high heat, stirring frequently. Lower the heat a bit and continue to stir. The apples will begin to break down after about 20 minutes, but you can help this process along by mashing with a wooden spoon and stirring often.
After about 1 1/4 hours, take the pot off the heat and blend the mixture in the pot with an immersion blender or transfer in batches to a standing blender of food processor. Blend until the mixture reaches the desired consistency.
Return the mixture to the pot, if necessary, and cook over medium-low heat for another 20 minutes, or until the butter mounds on a chilled spoon and is thicker than applesauce.
*Based on recipe by Amber Tomblin Walter