In a large pot add the apples and fill with water–just enough to cover the apples.
Add the sugar.
Wrap cinnamon and allspice in a doubled up cheese cloth and tie tightly, and add this to the apples and water.
Boil on high for one hour (uncovered) checking on it on and off.
Lower heat and let simmer for two hours (covered).
Remove from heat after two hours of simmering and let cool.
Remove spices and mash up the apples to a pulp like consistency.
Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
Pour into an air-tight container and store in the fridge until needed.
Recipe Notes
You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.