Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    medium apples -- unpeeled and cored
   2      cups          sugar
     1/2  teaspoon      cinnamon
     1/2  teaspoon      allspice
     1/4  teaspoon      nutmeg
     1/4  teaspoon      ground cloves
     1/8  teaspoon      ground ginger

Preparation:

Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp. Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two tablespoons each. VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and clove