|Tart apples||3 Pound, cut in to chunks|
|Sugar||3 Cup (48 tbs)|
In 8- to 10-quart kettle combine apples and 5 cups water.
Bring to boiling.
Cover; simmer about 30 minutes or till very soft, stirring occasionally.
Strain through jelly bag or several layers of cheesecloth; do not squeeze.
Add enough water to measure 4 cups liquid.
In kettle heat and stir apple juice and sugar till dissolved.
Bring to full rolling boil (a boil that cannot be stirred down).
Boil hard, uncovered, for 11 to 13 minutes or till syrup sheets off metal spoon.
Remove from heat; quickly skim off foam with metal spoon.
Ladle syrup into hot, sterilized jars, leaving 1/4 inch head-space.
Seal jars using metal lids or paraffin.