2 quart sweet apple cider
5 quart apple pulp (about 36 med size apples)
4 cups sugar
2 teaspoon cinnamon
1 teaspoon of lemon juice
Quarter apples (unpeeled) and cook in cider until tender (pressing through sieve). Measure in 5 quarts of pulp until thick. Add sugar and spices cooking slowly stirring frequently so that ingredients do not stick to the bottome of the pan. Cook for about 2 1/2 hours until thick. Pour into pint size canning jars; then place jars in a large covered pot with water. Bring to a boil, turn heat down to a low qentle boil to process for ten minutes.
