4 1/2 c. sugar
1 tsp. salt, optional
1/4 tsp. ground nutmeg
1 c. quick cooking tapioca
2 tsp. ground cinnamon
16 c. peeled, cored and sliced tart apples
10 c. water

Combine all ingredients except apples and cook until thickened and bubbly. Cook an additional 2 minutes. Add 3 tablespoons lemon juice. Stir in apples. Stir constantly and bring mixture to a rolling boil. Cook one minute at rolling boil. Keep saucepan on the burner and ladle mixture into sterile jars, leaving one-half inch headspace. Adjust lids. Process in a boiling water bath for 25 minutes for either quarts or pints. Makes six to seven quarts; one quart fills an 8 or 9-inch pie.