6 lbs. tart apples or pears
3 c. water
Sugartsp. ground cinnamon
1/2 tsp. ground cloves

Cut apples into quarters. Do not core, peel, or seed. Cover and cook in water 30 to 45 minutes or until tender. Put apples and liquid through sieve or food mill. Measure apple pulp. For each cup of pulp, mix in 1/2 cup sugar. Mix in cinnamon and cloves. Turn into kettle. Cook and stir over medium heat until sugar dissolves. Cook, uncovered, over low heat, stirring occasionally, until mixture is thick and smooth when a little is spooned onto a cold plate. Cooking time, 1 1/2 to 2 hours. Ladle into hot, clean canning jars to within 1/8 inch of tops. Seal jars and place in canner. Process 10 minutes in boiling water bath with water 2 inches above jars. Remove and store in a cool, dark place.