enough apples to fill 6 quart jars
4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
10 c. water

Cook until thick and bubbly.

3 tbsp. lemon juice
1 tbsp. grated orange peel

Pack apples into clean hot jars. Fill with hot syrup to 1 inch from top of jar.

Process in boiling water bath; 40 minutes, quarts; 30 minutes, pints.

For pie add to prepared crust. Bake.

For apple crisp, add crumb topping. Bake.