4 1/2 c. sugar
2 tsp. ground cinnamon
1 tsp. salt
5 1/2 to 6 lbs. tart apples, peeled, cored & sliced
1 c. cornstarch
1/4 tsp. nutmeg
3 tbsp. lemon juice
3 drops yellow food coloring (opt.)

In large saucepan, blend sugar, cinnamon, cornstarch, nutmeg and salt. Stir in 10 cups water. Cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1 inch headspace. Fill with hot syrup, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes for pints and 20 minutes for quarts. Makes 6 quarts.