• 15 medium-size apples
  1 1/2 quarts cider
  3 cups granulated sugar
  1 teaspoon cinnamon
  1 teaspoon allspice
  1 teaspoon cloves
  1/4 teaspoon nutmeg

Wash and slice firm tart apples; no need to remove core — just seed and peel. Add cider and boil for 15 minutes or until apples are mushy. Press through sieve (should be about 3 quarts pulp). Gently boil pulp for 1 hour or until it begins to thicken. Stir occasionally. Stir in spices and continue cooking slowly for 3 hours or until thickened. Stir frequently. Pour into hot sterilized jars. Leave 1/4-inch headspace. Seal.

Makes 3 1/2 pints