Wash the apples and drain them well. Cut them into pieces without peeling or coring and put into a pan with the water and cider and simmer until the fruit is very soft. Press through a sieve and weigh the purée. Allow 450 g (1 lb) sugar to each 450 g (1 lb) of purée. Stir in the sugar over low heat until it has dissolved completely. Add the spices and bring to the boil. Reduce heat to simmering and simmer until thick, stirring well. Pour into sterilized jars with straight sides and cover. This is excellent for a sweet course but is also delicious served with pork, ham, duck or goose.
A lovely recipe from Mary Norwak.