7 1/2 pounds large apples, unpeeled and cored
1 cup water
4 cups granulated sugar
3 cups fresh raspberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill.
Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use − such as
applesauce.) Add remaining ingredients; mix well. Bake, uncovered at 300 degrees F for 2 to 2 1/2
hours, stirring occasionally, or until mixture reaches desired consistency. Pour hot into hot jars,
leaving 1/4−inch headspace. Adjust caps. Process for 10 minutes in a boiling−water bath.
Yields 10 half−pints
