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12 to 14 apples (preferably
Jonathan or Winesap)
2 c. apple juice
1/2 c. lemon juice

Wash, core and quarter apples (do not peel). Combine
apples and apple juice in lightly oiled crock-pot. Cover and
cook on low setting for 10 to 18 hours (or on high setting for
2 to 4 hours). When fruit is tender, put through food mill to
remove peel. Measure cooked fruit and return to crock-pot.
For each pint (2 cups) of cooked fruit, add 1 cup sugar, 1
teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon
cloves; stir well. Cover, cook on high for 6 to 8 hours,
stirring every 2 hours. Remove cover after 3 hours to allow
juice to cook down. Spoon into hot jars and process in boiling
water bath. Seal.

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