Wash, peel* and core apples.
Roughly chop apples into pieces. Chopping the apples makes them break down faster.
Add chopped apples, cardamom and water into a small sauce pan on high and bring to a boil.
Reduce heat to medium-low, cover and let simmer with the lid on for 10 minutes. This will allow the apples to cook and soften.
After 10 minutes, uncover and stir. Using the back of the spoon mash the apples as you stir to help them break down.
Keep stirring and mashing with the back of your spoon until all of the apples have broken down.
Remove the pan from the heat and puree the mixture with a hand blender until smooth.
Put the pan back on a medium heat and continue to simmer uncovered, stirring often to ensure the mixture does not stick to the bottom of the pan. In this step you are cooking out all of the water and condensing the apples.
Continue cooking for about 15 minutes on medium. As you stir you'll see that the mixture thickens, deepens in colour and leaves a a path in the pot instead of running together.
Cook on medium for 5 more minutes.
Remove from heat and stir in lemon juice.
Spoon the apple butter into a glass jar and let cool.
Cover and keep in the fridge for up to one week.