2 1/2 lb. tart cooking apples, peeled, cored and quartered
3 c. water
1 c. apple juice
1 c. light honey
1 c. white granulated sugar
2 1/2 tbsp. lemon juice
3/4 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. grated lemon rind

In an enamel or stainless steel kettle, over medium heat, combine apples and water and bring to a boil. Cook, uncovered, for 1/2 hour, until apples are tender.

In a food processor fitted with the steel blade, puree this apple mixture and return it to the kettle. Add all the remaining ingredients, mix well and bring to a boil. Reduce heat and simmer, uncovered, at least 1 1/2 hours, stirring occasionally, until it is well thickened. Put in hot sterilized jars and store in a cool, dark place. Makes 2 pints.