6 lbs. (18-24) tart cooking apples
2 qts. apple juice or cider
3 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice

Wash apples well, then drain. Remove stems, blossom ends, cut in small pieces and core. Put in kettle with apple juice. Bring to boil, cover and simmer 15 minutes or until apples are very tender. Force through sieve or food mill and measure 3 quarts of pulp. Put pulp in kettle and cook, uncovered, stirring frequently, until thickened. Stir in sugar and spices. Bring again to boil and simmer, stirring frequently, 1 hour or until of spreading consistency. Pour at once into hot sterilized jars, filling to within 1/2 inch of top. Seal at once, then process in boiling water bath 10 minutes. Makes about 4 pints.