5 lb. tart cooking apples
7 c. water
2 c. apple cider
4 c. sugar
1 tsp. ground cloves
1 tsp. allspice
1 tbsp. cinnamon
1/2 tsp. nutmeg

Wash and half the apples and put them in a large preserving kettle with the water and cook for about 15 minutes or until the apples are soft. Press the apples through a fine sieve to make about 2 quarts apple puree. Boil the cider down to 1 cup add it to the apple puree with the remaining ingredients.

Bring to a boil and cook gently for 30 minutes stirring frequently. Pour into an oven proof dish or casserole and bake uncovered in a slow oven at 250 degrees for about 6 hours or until thick stirring occasionally. Put into hot jars and seal at once.