6 lb. tart cooking apples, peeled, cored and sliced (18 c.)
5 c. apple cider or apple juice
1 c. cider vinegar
4 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

In a kettle or Dutch oven combine apples, cider or juice and vinegar. Bring to a boil. Cover; simmer for 30 minutes, stirring occasionally. Press through a food mill or sieve.

Measure 16 cups pulp. Return pulp to kettle. Stir in remaining ingredients. Bring to a boil. Simmer, uncovered for 1 1/2 to 2 hours or until very thick, stirring often. Cool and freeze as above. Makes 8 to 9 half pints.