2 qts. applesauce
2 c. water
1 1/2 c. water
Additional sugar
1 tsp. cloves
1/2 tsp. ginger
1 1/2 tsp. cinnamon
2 tbsp. lemon juice

Wash apples, cut in quarters. Don't peel or core them. Slice into large kettle, add water, cook until tender. Mash, put through food mill. Measure out 8 cups.

In large kettle, heat 1 1/2 cups sugar, stirring constantly until it melts and caramelizes. Pour in apple pulp. It will sizzle and harden, but will dissolve again. Add enough sugar to make 5 cups, or if apples are tart, add an extra cup. Add cloves, ginger and cinnamon. Cook, uncovered until thick, about 45 minutes. Stir frequently to prevent sticking, stir in lemon juice. Process into sterilized jars. Makes 9 1/2 pints.

I found that if you add the sugar and spices right away after the applesauce, as it boils, it doesn't splash out.