3 1/2 lbs. tart apples
2 c. apple cider
1 c. white sugar
1 c. brown sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. salt
2 tbsp. molasses

Quarter, peel and core apples. Cook peels and cores in cider, covered, 1/2 hour. Strain cider and discard solids. Add apples and remaining ingredients to cider and simmer until apples are very soft.

Puree in blender and resume cooking over low heat, stirring often until thick and smooth. Spoon into hot sterile jars, leaving 1/2 inch headroom and seal. Yields 3 pints.