Preheat the oven to 250˚F (130˚C).
In a large ovenproof pot or Dutch oven over medium heat, combine the apples, apple cider, brown sugar and salt. Bring to a simmer with a lid partially covered. Cook until the apples are soft, about 20 minutes.
Remove from heat. Stir in lemon juice, cinnamon, vanilla extract and cloves. Let it cool for 5 minutes.
In a blender, puree the apple mixture in batches until smooth.
Return the mixture to the same pot. Bake uncovered until thickened and reached your desired consistency, about 2½ – 3½ hours, stirring every 30 minutes. Remove from oven and let cool completely. Once cooled, transfer to airtight containers and keep in the fridge up to 5 days.