5 lbs. apples, chopped
2 1/2 lbs. venison, chopped fine
1 c. venison suet, chopped
1 1/2 lbs. raisins
1 c. vinegar
2 1/2 tsp. cinnamon
2 1/2 tsp. ground cloves
1 1/2 tsp. nutmeg
2 1/2 tsp. ground allspice
2 tsp. salt
4 1/2 c. sugar

Mix all ingredients well and cook until apples are transparent. Tastes vary so adjust the spices accordingly. Place hot in quart jars, seal, and process in water bath 20 minutes.