6 lbs. tart cooking apples, cored and quartered (18 c.)
6 c. apple cider or apple juice
3 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice

In an 8 or 10 quart kettle or Dutch oven, combine apples and cider or juice. Bring to boil; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Press through a food mill or sieve. (You should have about 13 cups pulp.) Return pulp to kettle. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or until very thick, stirring often. Makes about 8 half pints. Can in usual canning procedure.