Wash the apples and orange thoroughly.

Cut the apples into quarters, keeping the skin on. Slice the orange into rounds with the peel intact.

In a large Dutch oven, add the apple quarters, orange slices, cloves, cinnamon sticks, and allspice.

Pour in 2 quarts of water over the fruit and spices.

Place the Dutch oven on medium heat and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 2 hours, stirring occasionally and pressing the fruit to release flavors.

After 2 hours, use a potato masher to crush the apples and orange slices to extract more flavor.

Continue simmering the cider for another 2 hours.

Carefully strain the mixture through a fine mesh sieve or cheesecloth into another pot, pressing down on the solids to extract as much liquid as possible.

Serve the cider warm or let it cool and refrigerate for later use.

While cider simmers, wash jars with hot soapy water, rinse, and sterilize by boiling in water for 10 minutes. Keep jars hot until filling.

After straining, return cider to the pot and bring to a boil. Boil for 5 minutes before filling jars.

Using a funnel, ladle hot cider into the sterilized jars, leaving 1/2-inch headspace.

Wipe rims clean to ensure a good seal.

Place lids on jars and screw bands fingertip tight, avoiding overtightening.

Place jars in water bath canner and process pints for 10 minutes, quarts for 15 minutes.

Remove jars and place on a towel-lined surface to cool for 12-24 hours.

Check lids by pressing in center; no flex means sealed properly. Refrigerate any unsealed jars and use within a week.