• 4 lb apples
• 1 cup apple cider vinegar
• 2 cups water
• 4 cups sugar
• Salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• Grated rind and juice of 1 lemon

• Cut the apples into quarters, without peeling or coring them, cut out damaged parts.
• Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes.
• Remove from heat.
•  Ladle apple mixture into a  foodmill and using a pestle force pulp from the foodmill  into a large bowl below.
• Add sugar.
• Stir to dissolve sugar.
• Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
• Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours).
• Keep refrigerated.

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