Prepare your apples by quartering, peeling, and coring them.
Place the peels and cores in a large pot or Dutch oven with the apple cider.
Cover and simmer for 30 minutes to infuse the cider with extra apple flavor and natural pectin.
Strain the cider through a fine-mesh sieve, pressing on the solids to extract all the liquid.
Discard the peels and cores.
Return the infused cider to the pot.
Add the apple quarters, white sugar, brown sugar, allspice, cinnamon, cloves, salt, and molasses.
Bring to a simmer over medium heat, then reduce heat to low.
Cook the mixture, stirring occasionally, until the apples are completely soft and falling apart, about 45 to 60 minutes.
Carefully transfer the hot mixture to a blender or use an immersion blender directly in the pot. Purée until completely smooth. For an ultra-silky texture, you can press the purée through a sieve.
Return the smooth purée to the pot.
Continue to cook on low, stirring frequently to prevent scorching, until the apple butter is very thick and has deepened in color, about 30 to 60 more minutes. It's ready when it mounds on a spoon.
Ladle the hot apple butter into hot, sterilized jars, leaving about ⅓ inch / 1 cm of headspace. Seal and process in a water bath for long-term storage, or cool and store in the refrigerator for up to 3 weeks.
