Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    apples -- cored, peeled
     1/2  cup           water
   1      tablespoon    dry mint -- (3 tb chopped fresh
   1      teaspoon      ascorbic acid color keeper

Preparation:

Serve with ham, lamb, gingerbread, muffins, pancakes. My note: Original directions called for apples to be chopped and cooked with cores and peels. After discarding what looked like a lot of applesauce stuck to the peel and picking bits of seeds out of my teeth, I would suggest cooking the peels and cores separately to get some apple juice. Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 min. until apples are tender. Mash. Continue to simmer about 10 min until thick. Press through a sieve or use a blender if you have already separated the peel and cores. Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place.