Place all ingredients in a large, heavy bottomed stock pot. Cook over medium heat until the apples have softened slightly and the juices have become thick and syrupy, about 20 minutes.

Ladle hot filling into sterilized quart jars, leaving 1/2" headspace. Wipe rims and screw on prepare lids and rings, finger tight. Process in a water bath canner at a full boil for 25 minutes.

Remove jars from canner after processing and allow to cool for 24 hours. Check for seal and store in a cool dark place for up to a year.