In large pot cook apples in cider and apple juice over moderate heat, stirring occasionally for about 30 minutes or until soft. Add remaining ingredients and cook mixture over very low heat, stirring occasionally for about three hours or until very thick. Either put in a container with a lid and refrigerate or spoon mixture into sterilized mason jars leaving a little space at the top. Wipe rims and seal jars with the lids. Immerse jars in a pot large enough to cover with water by two inches. Bring to a boil and cover for 10 minutes. Transfer jars to a towel and let cool for at least 12 hours.