Place the chopped apples, halved cherries, and apple juice in a large dutch oven. Bring to a low boil over medium-high heat and cook for 20-30 minutes, until apples are soft.

Remove from heat and, using an immersion blender, blend until smooth. (If using a conventional blender or food processor, allow to cool slightly before blending - and always be careful when blending hot foods!)

Return to heat. Add the sugar, cinnamon, and cloves. Bring to a simmer and cook, uncovered, until reduced and thickened. Mixture will reduce by between 1/4 and 1/3. As the mixture thickens, it may start to splatter quite a bit, so you may need to cover, but make sure to leave at least 1/2-inch opening to allow steam to escape. This whole process will probably take about 1 hour.

Allow the butter to cool, then jar and store in the refrigerator.