- 4 quarts (3775 ml) sweet cider
- 2-1/2 quarts (2375 ml), tart apples, peeled, cored and quartered
- 2 cups (475 ml) sugar
- Spices if desired, cinnamon, cloves, ginger
- Boil cider until has been reduced to 2 quarts (1900 ml).
- Add apples and cook until very tender.
- Put through a colander.
- Add sugar and spices and cook until thick.
- Stir to prevent from burning.
- Pour into clean hot jars and seal.
- Makes 3 pints.
- An old Southern recipe passed to me from my mother-in-law.