Instructions: Wash and quarter apples, place in large kettle with water and cook for 15 minutes or until soft. Press through a sieve to make about 2 qt. of puree.

Boil the cider down to 1 cup and add it to the puree with the spices. Bring to a boil and cook gently for 30 minutes, stirring frequently. Pour into ovenproof dish, casserole or metal bowl and bake uncovered in slow oven at 240 degrees for about 6 hr. or until thick. Stir occasionally.

Pour into hot jars and seal at once.

Equal parts of any fruits pureed may be used.

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