This Spiced Apple recipe is a favorite of mine. From one of the many books called "Canning and Preserving". Makes 5 quarts. You can drain the syrup, to use apples in a pie, or apple strudel using phyllo dough, butter and walnuts.
10 Pounds Apples Peeled, Cored, Sliced Thin
4 Cups Sugar 4 Cups Water
2 Tbls Lemon Juice 1 tea Vanilla
1 Tbls Cinnamon 1 tea Nutmeg
1/2 tea Mace
Make syrup by combing ingredients and boil. Add apples, cook 3-4 min. or until slightly tender. Spoon apples and syrup into hot jars. Pack tight or apples will float after processing. Seal and BWB for 15 minutes.