3 lbs. tart apples, cut into chunks
3 c. sugar

PREPARING: In an 8- to 10-quart kettle combine apples and 5 cups water. Bring to boiling; reduce heat. Cover; simmer about 30 minutes or until very soft, stirring occasionally.

Strain through a jelly bag or several layers of cheesecloth set in a colander; do not squeeze. Measure juice. Add enough water to measure 4 cups liquid. In a kettle heat and stir apple juice and sugar until dissolved. Bring to a full rolling boil (a boil that cannot be stirred down). Boil hard, uncovered, for 11 to 13 minutes or until thermometer registers 220 Fahrenheit (syrup sheets off a metal spoon). Remove from heat; skim off foam with a metal spoon. Ladle into hot, sterilized jars, leaving a 1/4 inch headspace. Seal, using metal lids or paraffin. Makes 4 half-pints.