Directions
Cut unpeeled apples into quarters and remove cores. Place in a large stockpot. Add apple cider. Place over high heat. Bring to a boil; reduce heat to low. Simmer, stirring occasionally, until the apples are tender and puffy, about 2 hours.
Process the apple mixture in a food processor blender until smooth to yield 6 to 7 cups of pulp.
Combine apple pulp, granulated sugar, cinnamon, lemon zest, cloves and salt in a large heavy saucepan and mix well.
Place over medium heat. Bring to a boil, stirring occasionally. Simmer over low heat, stirring occasionally, until thickened, about 1 hour.
Spoon into 7 hot sterilized ½ pint jars, leaving ½ inch head space. Seal with 2 piece lids. Store in pantry or refrigerator.