Cook the apples over low heat in a non-reactive pan (not aluminum or copper) for about 20 minutes. If there is any sign of scorching, add a little water or apple cider.
Puree the apples through a food mill. If you don’t have one, use a blender or food processor until smooth. Measure the volume of the puree and add in half that amount of brown sugar. Add in the cinnamon, mace or nutmeg and allspice.
Cook the mixture over low heat (or in an oven at 250 F) uncovered until it is thick and brown, about 1-1/2 hours. Stir occasionally at first and more frequently as it thickens.
Ladle the mixture into pint or half-pint jars. Seal with lids and rings, and process for 10 minutes in boiling water.