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4 lb Sweet But Tart Apples; peeled, cored and sliced
3 c -Granulated Sugar; (about)
1/4 ts -Cinnamon
1/4 ts -Allspice
1/8 ts -Ground Cloves
1 ts -Salt
To Cook: Place the cider and the apples in the slow cooker. Cover and cook on Low for 10 to 12 hours; do not stir. Rub the apples through a sieve; measure the apples and add as much sugar as there is apple. Add the spices and salt and return to the cooker. Cover, and cook on Low for another hour. Pour into clean, dry, 1/2-pint canning jars. Seal and process in a boiling-water bath or store in refrigerator. Makes 4 to 6 pints.
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