4 lbs. apples (Johnathan or Winesap or equal of both), washed, stems removed and quartered
2 c. water, cider, or cider vinegar
1/2 tsp. allspice
Grated lemon rind and juice
1 1/2 tsp. cloves
3 tsp. cinnamon
1/2 c. sugar (light brown)

Cook apples over low heat until soft. Put through strainer.

To each cup of the applesauce use the above measurements for spices and lemon and sugar. Cook over very low heat. Stir constantly until sugar dissolves. Continue to cook until mixture sheets from spoon, stirring often. Pour into hot sterilized jars and seal.