|Apples||2 Dozen, quartered (Choose Medium Sized Ones)|
|Sweet cider||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
Cook apples in cider until tender.
Press through a sieve or food mill; measure 3 quarts apple pulp.
Cook pulp until thick enough to round up in a spoon.
As pulp thickens, stir frequently to prevent sticking.
Add sugar and spices.
Cook slowly, stirring frequently, until thick.
Pour hot into hot jars, leaving 1/4-inch head space.
Process pints and quarts 10 minutes in boiling water bath.