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|6 lb||chopped, peeled, cored apples|
|1/2 tsp||allspice, ground|
|1 c||maple syrup|
Combine all ingredients in a large saucepot. Bring to a boil.
Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking.
Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving 1/4" headspace. Adjust 2 piece caps.