1. Cut apples into medium-sized chunks, without peeling or coring. Natural pectin from the apple the core and peel will thicken the apple butter.
2. Place apple pieces in a large pot, add vinegar and just enough water to cover water. Bring to a boil, reduce heat and simmer until apples are soft and break up easily about 30 minutes. Remove from heat.
3. Pour cooked, hot apple into a chinois (or food mill) and force pulp from the chinois into a bowl below with a pastel or the back of a small ladle. Measure the resulting puree back into the original pot, add a 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar then add a pinch of salt, plus cinnamon, cloves, allspice, lemon rind and juice.
4. Cook, uncovered on low heat, stirring regularly to prevent burning. Reduce pulp until thick and smooth – 2 to 2 1/2 hours. Cooled apple butter should cling to a plate, and hot apple butter should resemble a very thick apple sauce.
5. While the mixture is cooking, sterilize your jar/jars. A couple of shortcuts for this a) run them through the short cycle of your dishwasher or b) give your clean jar/jars a rinse and place them in a 300°F oven for 10 minutes.
6. When your apple butter is at a smooth, jammy consistency pour into hot, sterilized jar(s) and seal. Be sure to allow about a 1/4-inch of space between the preserve and the top of the jar.