2 doz. med. apples
2 qts. sweet cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. all spice

Cook apples in cider until tender. Press through a 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 jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts for 10 minutes in boiling water bath. Makes about 5 pints. May add more of spices depending on personal taste.