3 lbs. tart apples
3 c. sugar
1 drop oil of cinnamon
6 drops red food coloring

Wash fruit, pare or core. Cut in eighths, removing blemishes. Barely cover with water, simmer until soft. Strain juice through jelly bag. Measure 4 cups juice into large pot. Add sugar, stir until dissolved.

Bring to full boil over high heat. Boil hard until syrup sheets off spoon. Remove from heat, skim off foam quickly. Add cinnamon and coloring. Pour into hot jars. Seal.