In a large, deep pot, combine apples and apple cider. Bring to a simmer over medium-low heat, then cover and simmer until the apples are soft, 25-30 minutes.

Transfer the apples to a blender and blend until mostly smooth.

Return the apple puree to the pot and add brown sugar, cinnamon, cloves, and salt. Bring to a simmer over low heat and cook, stirring occasionally, until the apple butter has thickened to a jam-like texture and is the color of dark brown sugar, 75-90 minutes.

Remove from the heat and stir in the lemon juice. Let cool completely and then refrigerate in an airtight container.

Place apples and apple cider in the instant pot. Close and seal the instant pot and set for 15 minutes on high pressure. After the 15 minutes are up, allow the instant pot to vent completely before opening.

Transfer the apples to a food blender and blend until smooth.

Return the apples to the instant pot insert and add brown sugar, cinnamon, cloves, and salt. Switch instant pot to the saute setting and bring apple mixture to a simmer. Cook, stirring occasionally, until the apple butter has reduced to a thick jam-texture and is the color of dark brown sugar, 75-90 minutes.

Remove the instant pot insert from the instant pot and stir in the lemon juice. Let cool completely and then refrigerate in an airtight container.