In a large sauce pan, add together:
Apples, peeled, cored and roughly chopped
Apple Butter (In this batch I used a Peach, Apricot, Clove Butter I preserved last year using regionally sourced fruit)
English mustard powder
Bring to a boil, stirring constantly with a silicon spatula for a half hour.
Turn off the heat, scrape down the sides, cover, and let rest for one hour. Spoon into a hermetic glass, the kind with a hinge and rubber or silicon ring and keep refrigerated.