6 lbs. tart apples
6 c. cider or apple juice
3 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves

Core and quarter unpared apples. Cook in cider or juice in large, heavy saucepan until soft (about 30 minutes). Stir occasionally. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently, stirring frequently, until desired thickness (about 1 hour). Pour into 8 hot 1/2 pint jars. Adjust lids and process in boiling water. Do this in a large kettle with 1/2 to 1 inch water over top of canning jars for 10 minutes. Start counting time when water is at a rolling boil. Yield: 8 (1/2 pint) jars.