2 doz. medium apples, quartered (about 6 lb.)
2 qt. sweet cider
3 c. sugar
2 tsp. ground cinnamon
3/4 tsp. ground cloves
3/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground mace

Cook apples in cider until tender and thick, approximately 1 hour. Pour into hot jars, leaving 1/4-inch space in top. Adjust lids. Process pints and quarts 10 minutes in boiling water bath.

Yield: 5 pints.