2 dozen med. apples, about 6 lbs.
2 qts. sweet cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

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 at simmering temperature (180-185 degrees). When cool test seals. Store in cool place. Makes about 5 pints. This recipe can be doubled with no problems.