Great on hot buttermilk biscuits on a cool fall morning.


  • 6 pounds apples
  • 1 cup apple cider
  • 21/2 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon cloves


Remove stems from apples. Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain. Puree through a food mil or sieve into a 3-quart saucepan. Discard seeds and skins. Add remaining ingredients to apple pulp; cool over low heat, stirring occasionally, until thickened. (This takes about 1-1/2 hours.) Pour into pint canning jars to within 1/4-inch of top. Seal and process in a boiling water bath canner for 10 minutes. Makes 3 pints.

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