Wash and quarter each apple, keeping skin and core on.
Add the cut apples to a large stock pot or Dutch oven with lid. Add water and vinegar. Bring to a boil, cover with lid and simmer for 20 minutes.
Carefully scoop apples and liquid to a food mill (See Note 3) and puree into a larger bowl (See Note 4). I typically have 8 cups total.
To a large stock pot or Dutch oven add the apple pulp, sugar, lemon juice, vanilla, cinnamon, clove, allspice, salt and cardamom. Whisk to mix thoroughly.
Cook on medium low, uncovered for 2 to 2 1/2 hours. Stir often to ensure bottom doesn't scorch. Apple pulp will cook down, reduce and get thick (See Note 5).
Allow to cool slightly and puree if you prefer a smooth apple butter (See Note 6).
Use right away and store in an airtight container refrigerated for up to 1 month, give as gifts, OR can immediately. If canning, follow the canning directions (I do the water bath canning method) in Note 7 below.
Notes
I use Granny Smith, but any other tart cooking apple works like Jonathan or Jonagold.
You will need a half cup of sugar per one cup of apple pulp.
If you do not have a food mill, use a chinois or large sieve, pressing apple pulp and skin to extract as much pulp as you can. Discard skin and seeds.
I extract the apple pulp into a large, 8 cup glass measuring cup, otherwise measure apple pulp after to decide how much sugar to use.
You can cook on simmer, but it will take longer, 3 hours.
Puree in a blender, food processor or hand blender if you desire a smooth product. I prefer to leave mine the consistency of a thick apple sauce.
For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning: (https://www.thekitchn.com/hot-and-steamy-a-visual-walk-t-93802) and Water Bath Canning: (https://www.simplycanning.com/water-bath-canning.html).