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

Core and quarter apples; cook with cider in large heavy saucepan until soft (30 minutes). Press through food mill. Boil gently 30 minutes. Stir in sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently stir often until desired thickness. Pour into 1/2 quart jars. Process in boiling water bath 10 minutes. (Start counting after water begins to boil.) Makes 8 1/2 pints.