4 lb. tart apples
2 c. cider, cider vinegar or water
1/2 c. sugar for each c. apple pulp
1 tsp. cloves
1/2 tsp. allspice
2 tsp. cinnamon
1/4 tsp. salt
1 lemon, grated rind and juice

DO NOT PEEL OR CORE apples, but cut into chunks. Cover with liquid and cook until soft. Put through a sieve and measure pulp. Add the sugar (1/2 cup for each cup of pulp) and the remaining ingredients.

Cover and cook over low heat until sugar is dissolved. Uncover and cook quickly, stirring with a wooden spoon to avoid burning. Test a bit on a cold plate, when it is thick and smooth, put into sterile jelly glasses (about 10).

May finish cooking in crockpot on low instead of stove.