10 lbs. tart apples
5 c. water or apple cider
4 c. sugar
1 c. dark corn syrup
2 tsp. ground cinnamon
1/4 tsp. ground cloves

Core and thickly slice the apples (should have 30 cups sliced). Place in 10 quart Dutch oven; add water or cider. Bring to boiling; reduce heat. Cover and cook until apples are soft, about 30 minutes, stirring occasionally to prevent sticking.

Press through food mill or sieve; return to Dutch oven. Boil mixture gently, uncovered, 30 minutes, stirring occasionally.

Stir in sugar and corn syrup. Boil gently, stirring frequently with long handled spoon until mixture is of desired thickness, about 1 3/4 hours.

Stir in cinnamon and cloves; cook and stir 15 minutes more. Pour into 11 or 12 hot half-pint jars; adjust lids and process in boiling water bath 10 minutes (start counting time after water returns to boiling). Makes 11 to 12 half-pints.