Rinse your apples under cool, running water.  

Peel and core the apples. Discard peelings and cores, or using them in other apple scrap recipes (like vinegar or jelly).

Cut the apples into quarters or smaller pieces and place them in a large saucepan. Add the 2 cups of sweet apple cider.

Over medium-high heat, bring the mixture to a soft boil, then reduce the temperature to medium and cook apples until soft, stirring often. Alternately, cook the apples and cider in a slow cooker on the high setting for 3 hours, stirring occasionally.

The apples should soften and become mushy as they cook.

Process the apple mixture in a food processor, food mill, or immersion blender to eliminate any remaining apple chunks.

Place 3 quarts of apple mixture in a large saucepan, and add the sugar, cinnamon, and cloves.

Turn the heat up to medium-high, bring the apple butter to a boil, and continue at a low boil, stirring often and watching for scorching or sticking. Cook the mixture until it forms a mound on a spoon.

Ladle or pour the jam into prepared jars or containers.

Use a hot water bath canning method to preserve the apple butter. If you are not canning, store the apple butter in the refrigerator or freezer after it has cooled, and eat within 3 weeks if refrigerated or 6 months if frozen. 

If canning, process pint and half pint jars in a water bath canner for 15 minutes if under 1000 feet in elevation, adjusting for higher altitudes, see notes.