15 medium size apples (4
to 5 lbs.)
1 1/2 qts. cider
1 1/2 lbs. (3 cups) sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/4 tsp. nutmeg
Wash and slice firm, tart cooking apples. Do not remove core, seed
or peel. Add cider and boil 15 minutes or until soft.
Press through sieve (you should have about 3 qts. pulp) Gently
boil the pulp 1 hour or until it begins to thicken, stirring
Stir in spices and continue cooking slowly 3 hours or until
thickened, stirring frequently.
Pour into hot sterilized jars, leaving 1/4" head space. Seal.
Makes about 3-1/2 pints