1 1/2 Kgs cooking Apples
1 1/2 pints Water
2 Cloves
Sugar
juice of half Lemon
Method
Cut the apples in quarters and boil them in water with cloves till they become soft.
Drain through a muslin cloth.
Measure the juice and allow 2 cups sugar to each pint of juice.
Heat the juice, add the sugar and lemon juice and stir till dissolved.
Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
Cool and pour into clean and dry jars.
