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.

If you like this recipe, I think you’ll really enjoy this cookbook: