Modified from magazine
3 ½ lbs chopped peeled apples
1 cup water
4 slices fresh ginger (2 tsp)
3 cinnamon sticks
¼ tsp ground cloves
¼ tsp ground cardamon
Pinch of salt
Bring to a simmer. Cover and cook until apples are soft, about 35 minutes. Discard cinnamon (and ginger if sliced). Puree.
Fill half-point jars and process (check times, they change due to altitude). Remove and cool.
Makes about 10 jelly jars.