Do not peel or core the fruit. Cut into quarters and put into a pan with the water and the cloves. Bring to the boil, and then simmer until the apples are very soft. Add a little more water if the fruit is boiling dry. Strain through a jelly bag and measure the juice. Allow 1 lb sugar to each pint of juice. Heat the juice gently and stir in the sugar until dissolved. Boil hard to setting point and pour into hot jars. Process as usual.