9 c. cooked apples
6 c. sugar
1/2 c. Sparkles cinnamon imperials (red hots)
1/2 c. vinegar

Wash, pare, quarter and core apples. Add a small amount of water; cover and cook slowly until tender. Drain off any water. Press through sieve or colander. Add sugar, vinegar and red hots. Bring to a boil, let boil 4 or 5 minutes. Seal in hot jars. Makes 6 pints.