Quarter apples. Put them into a large pot, add vinegar and water, cover, bring to a boil, reduce heat to a simmer, and cook until apples are soft, about 20 minutes.

Remove from heat. Ladle apple mixture into a chinois sieve or food mill and force pulp into a large bowl.

Measure resulting puree. Add 1/2 cup sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, cinnamon, cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook uncovered in a large, wide, thick-bottomed pot over medium-low heat, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate and allowed to cool, about 1 to 2 hours. Alternatively cook on low heat, stirring occasionally, for longer.

Pour into hot, sterilized jars and seal. The source says to use a hot-water bath for 10 minutes for unrefrigerated storage.