12-15 apples, slightly green
6 c. sugar
2 tsp. cloves
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 c. water

Wash apple and quarter them. In a large pot, cook apples (peel, core and all) until mushy with the water. Put through a sieve to puree and remove skins and core. Continue until you have 3 quarts pulp.

Combine pulp and rest of ingredients. Cook over low heat approximately 2 hours until very thick. If it starts to scorch, change pans. Pack in sterilized jars and seal. Makes approximately 7 pints.