A classic from Ukrainian winter pantries, apple marmalade is made by simmering mashed apples with sugar, cloves and cinnamon until thick. Its spiced aroma sets it apart from plain apple jam.
Put the chopped apples and water into a pot and boil on low heat for fifteen minutes.
Mash the softened apples with a fork or blender.
Add the sugar, lemon juice, cloves and cinnamon stick and simmer on low heat, stirring often, for thirty-five minutes until thick.
Remove the cloves and cinnamon stick, ladle the hot marmalade into clean jars, seal the lids, and turn them upside down.
Stir the marmalade often while it simmers so it does not catch on the bottom; the smooth apple purée sticks to the pot easily.
If you prefer a milder flavour, use fewer cloves; for those who love the spice, you can add more.
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