2 doz. med. apples (about 6 lb.)
2 qt. sweet cider
3 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. cloves

Quarter apples. Cook apples in cider until tender. Press through a sieve or food mill. Measure 3 quarts apple pulp. Cook pulp until thick enough to round up in a spoon. As the pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick, about 1 hour. Pour hot into hot jars, leaving 1/4 inch head space. Seal and process in simmering water bath 10 minutes. Makes 5 pints.