6 lb. tart apples
3 c. sugar
1/2 tsp. ground cloves
6 c. cider or apple juice
2 tsp. ground cinnamon

Core and quarter unpared apples. Cook in cider in large heavy saucepan until soft, about 30 minutes. Press through food mill. Boil gently 30 minutes, stirring occasionally. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves.

Boil gently, stirring frequently until desired thickness is reached, about 1 hour. Pour into 8 hot 1/2 pint jars; adjust lids and process in boiling water bath 10 minutes after water returns to a boil.