6 lbs. medium apples (24), quartered
2 qts. sweet cider
3 c. sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

Cook apples in cider until tender. Press through sieve or food mill; measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently until thick, about 1 hour. Yield: 5 pints.