2 dozen med. apples, quartered (6 lb.)
2 qt. sweet cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

Cook apples in cider until tender. Press through sieve or food mill, measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick, about 1 hour. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: 5 pints.