10 lbs. tart apples (Jonathan is good)
5 c. water
4 c. sugar
1 c. dark corn syrup
2 tsp. ground cinnamon
1/4 tsp. ground cloves

Core and thickly slice apples (should have 30 cups). Place in 10 quart Dutch oven. Add water. Bring to a boil, reduce heat. Coer and cook until apples are soft, about 30 minutes, stirring occasionally. Press through food mill, return to Dutch oven. Boil mixture gently, uncovered. Stir in sugar and corn syrup. Boil gently, stirring frequently with long spoon until mixture is desired thickness, about 1 3/4 hours. Stir in spices and cook 15 minutes longer. Pour into 2 half pint jars and process in boiling water bath 10 minutes.