Yields 5 cups.
SODIUM CONTENT: scant trace per serving
12 c. sliced apples (about 10 med/large apples, cored and peeled)
1 c. apple juice
Place ingredients into a stockpot. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered, stirring frequently. Cook until apples are tender and falling apart. Remove from heat and mash coarsely using a potato masher. Spoon into clean lidded jars and refrigerate until serving.