3 quarts Finely chopped apples (about 6 pounds)
6 cups Sugar
1 cup Maple syrup
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook
rapidly to jellying point. As mixture thickens, stir frequently to prevent
sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: about 8 half pints.