Peel and core the apples and cut them into wedges and place in a preserving pan or a large saucepan with the water, cloves and citric acid. Cook until reduced to a pulp.
Remove the cloves, rub through a sieve, weigh and return to the washed pan.
Add the sugar, allowing 340 g (3/4 lb) to each 450 g (1 lb) of pulp; stir until dissolved.
Bring to the boil and continue boiling, stirring occasionally, until the setting point is reached. A few drops of red colouring may be added, if liked.
Allow to cool for a few minutes, stir to distribute the fruit, then pot and cover in the usual way; label and date (See 'Potting and covering' for details).