Peel and core the clear apples or corn apples, quarter them and put them in water so that they don`t tarnish. Add a dash of lemon to the water.
Pour the preserving sugar (3: 1) over the peeled apples and add all the ingredients. Let everything steep a little and then bring to the boil for 4 minutes as instructed.
Then pour the mixture into the clean, prepared twist-off jars, close tightly and allow to cool.