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.
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