Boil cider for about 15 minutes, until reduced by half. Add apples, cut in eighths. Cook until tender. Put through a sieve or food mill to remove peel and seeds. Return to kettle, add sugar, spices and salt. Simmer slowly until thick. Stir often to prevent burning. Pour into sterilized jars and seal. Makes 4 pints.

For larger amounts – put fruit thru strainer. Measure it. Allow 1/2 cup sugar to each cup fruit pulp. Cook mixture (about 2 hours – until it sheetover moderate heat, stirring almost constantly to prevent scorching. Place in heated sterilized jars and seal