3 quart finely chopped apples (about 6 pound; ds)

6 cup sugar

1 cup maple syrup

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon cloves

Combine all ingredients in a large sauce pot. Bring slowly to a

boil. Cook rapidly to jellying point. As mixture thickens, stir

frequently to prevent sticking. Pour hot into hot jars, leaving 1/4

inch head space. Adjust caps. Process 10 minutes in boiling water

bath. Yield: about 8 half pints.