Apple Jam

• 3lb/1.5 kg cooking apples
• 1 pint/500

Cut the apples into slices without peeling or coring. Put into the pan with water, acid and cloves and simmer to a pulp. Take out the cloves and sieve the apples. Weigh the pulp and allow 12oz/300g sugar to each 1lb/450g apple pulp. Stir in the sugar over low heat until dissolved, and then boil hard to setting point. Pour into hot jars and cover.