12-14 apples (Jonathan or Winesap)
2 c. apple juice
Sugar
Cinnamon
Allspice
Cloves

Wash, core and quarter apples (do not peel). Combine apples and apple juice in crock pot. Cover and cook on low for 10 to 18 hours or on high for 2 to 4 hours. When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock pot.

For each pint of sieved cooked fruit, add 1 cup of sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves; stir well.

Cover and cook on high setting for 6 to 8 hours, stirring every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Makes about 5 1/2 pint jars. May be put into jars and sealed. (Also can be frozen.)