1 gallon apple pulp
1 gallon sugar
1 tsp. cinnamon
Juice & rind of 1 lemon or 1/4 c. vinegar

To make apple pulp, wash and quarter apples. Do not core. Just cover with water and boil until apples fall apart. Put through food mill or sieve. Measure into large fairly shallow pan. An old enamel roaster is ideal. Mix all ingredients and stir well. Bake, uncovered at 325 degrees. Stir often, pulling mass away from sides towards middle. Sugar dissolves as it bakes. Bake until mass turns dark and is about 2/3 of original volume (3 to 5 hours depending on size of batch). Put into hot sterilized jars, seal with hot sterilized caps. Invert jars to seal.