In a medium-sized pan over medium-high heat, cook apples in enough water to cover until they are soft. When they have cooked sufficiently, scoop out apples with a slotted spoon to a paper-towel-covered plate to cool.
Once the apples are cool enough to handle, process them in a food processor along with the remaining ingredients. Adjust the honey to taste. Pulse the ingredients to blend, and process until smooth.
Pour apple butter into clean, sanitized quart jars, leaving 1 inch headspace. Cover with a regular or airlock lid. Ferment on the kitchen counter away from drafts and direct sunlight for 2 days before transferring to cold storage.