Core apples, cut into eighths, and place in heavy saucepan. Barely cover
with water (about a cup). Cook over medium heat until apples just soften,
stirring often. Cool slightly and force through food mill. Measure pulp and
return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook,
stirring constantly, until temperature of apple mixture reaches 220 on a candy
thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to
jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two
tablespoons each.
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NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add
2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon
grated lemon peel, omit ginger and cloves.
