Homemade Autumn Applesauce

3 dozen apples, peeled, cored and chopped
2 cups water
½ cup lemon juice
4 cups sugar
3 tablespoons cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground clove
2 teaspoons ground ginger

In a large stockpot, boil apples in water until very tender. Strain apples, reserving the left over liquid. In a food processor, puree the apples to a chunky consistency. Slowly pour left over liquid into the food processor until desired consistency is reached. Add the pureed mixture back to the stockpot. Bring to a boil and add the rest of the ingredients. Stir well. Reduce heat to a light simmer and cook, uncovered, for at least 2 hours, stirring occasionally. The longer it cooks the better it tastes.
Yields: 12-14 cups

Recipe provided by Robin Reed