5 lbs. sugar
5 lbs. York or York Imperial apples (after peeling, coring, and slicing thin)
6 sticks whole cinnamon
2 tsp. whole cloves

Put one pound of apple slices in large pot. Cover with one pound of sugar. Repeat four more times. Cover and let stand overnight. The apples will turn slightly brown, but must have this time in order to absorb as much of the sugar as possible. Therefore, the cooking pot should be wide enough to allow the apples to spread out.

The next day (up to 24 hours later) put pot over low heat and cook slowly. After cooking awhile, push the whole cloves down in the center and the sticks of cinnamon down around the sides. Allow the apples to continue cooking until the apples are clear (or nearly so) and amber colored. Put in jars and seal.

Cooking will take a good two hours.