That's all we need. I had apples of two varieties - Antonovka and unknown varieties but sooo delicious)) But the skin on them a bit unsightly as seen in the photo. So the skin I have brushed. If the Apple itself is quite beautiful, the skin and cleans leaving only serdtsevinka. In the skins because a lot of pectin which we cannot afford to lose.

Now peeled and sliced the apples and squeeze the juice of one lemon and stir. Let it soak up and take up the syrup.

For the syrup in a separate saucepan, mix Apple juice with water and sugar and bring to a boil.

Our apples pour the syrup, put the cinnamon sticks, squeeze back the juice from the remaining lemon and bring to a boil. Cook over high heat 5 minutes, skimming off any foam. After five minutes, use a slotted spoon to choose the apples into the bowl and leave the syrup to boil for 10-15 minutes. Then "marry" again our apples with syrup - bring them each a mug, add cloves and cook for another 5 minutes. ( Sorry the photo of this stage since distracted my little one begins to walk daughter) Really want to note that we are not important to preserve the appearance of Apple slices, if apples frail they invariably razvaryatsya and for those few minutes. On taste and color, it had no effect)))

Well, we just have to pour the jam in sterilized jars. Then I do so - once the lids do not close and cover the banks with a towel clean and give cool to warm. Flip the jar because it is impossible to jam "grabbed". If you immediately close the lid, then under it, condensation can form which can then begin to grow mold, and it's no use to us)) so wait when the jar became warm and shut down stylized covers.

As you can see the jam froze perfectly and when you turn banks even "not sezzhaet" )) by the way, I usually leave the cinnamon sticks in the pot. But you can choose. My son just loves them then get to chew - they are excellent "prasinophyte"))) cloves also adds "decoration".