Cut the apples into quarters but do not peel or seed them.
Combine them with the cider in an enameled or stainless-steel pot.
Bring the cider to a boil, then reduce the heat to its lowest point and cover the pot.
Simmer the apples, stirring them occasionally, for about 25 minutes, or until they are soft.
Remove from the heat and with the back of a wooden spoon, mash the apples through a sieve.
Measure the pulp and transfer it to a 6- to 8-quart casserole or heavy saucepan.
Add 1/2 cup of sugar for every cup of pulp, and add the cinnamon, cloves and allspice.
Stirring occasionally, cook over medium heat about 4 hours, or until a tablespoon of the apple butter will stick to a saucer when the saucer is turned upside down.
Ladle the apple butter that is to be stored into sterilized jars.
Let it cool to room temperature, then seal it with paraffin and cover tightly.