1 1/2 qts. fresh sweet apple cider
4 lbs. apples, pared and quartered
1 1/4 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. salt
4 pint jars

In a large kettle boil cider until reduced 1/2; about 30 minutes. Add apples and cook over low heat until tender. Stir constantly with a wooden spoon. When apples are cooked, force through sieve or blender. Return to kettle, add sugar, spices and salt. Cook over low heat stirring until sugar is dissolved. Then continue to cook as mixture thickens, about 30 minutes. Stir constantly. Pour into hot sterile jars and seal.

Note: Use Jonathan, Winesap, McIntosh or Russet apples.