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.

add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.