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

Core and quarter apples, cook with cider in heavy saucepan until soft, about 30 minutes. Press through food mill. Boil gently 30 minutes, stirring often. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently, stirring often, until desired thickness, about 1 hour. Pour into 1/2 pint jars, adjust lids. Process in boiling water bath 10 minutes.

Makes 8 half pints.