4 pounds cooking apples
2 cups apple cider
3 cups granulated sugar
2 teaspoons cinnamon
1/8 teaspoon allspice
1 teaspoon ground cloves, optional
Stem, core and quarter apples. Do not peel. Combine apples and cider in large slow cooker. Cover. Cook on low 10 hours. Stir in sugar and spices, continue cooking 1 hour. Remove from heat and cool thoroughly. Stir to mix in skins.
Makes 4 to 5 pints.
Freeze in pint containers or pour into hot sterilized jars and seal (we used plastic freezer bags).