Heat the sugar in a large saucepan until it is lightly caramelized. Then deglaze with the water and bring to the boil until the caramel has completely dissolved.
Peel the apples, remove the core and damaged areas and cut into slices approx. 1/2 cm thick.
Put 1/2 cinnamon stick and 1 clove into 6 jars (1/2 l), then layer the apple slices as tightly as possible, up to approx. 0.5 cm below the edge of the glass. Fill up to just below the brim with the sugar syrup. If the amount of liquid is not enough, simply make more of it in the same proportion (1 l water, 250 g sugar).
Close glasses with wet rubber rings and glass lids, secure with clamps. Sterilize at 80 ° C for approx. 30 minutes in a boiling pot (or in the oven at 175 ° C until bubbles appear in the glasses). Then switch off the stove or oven and let the glasses cool down completely, remove the clips and clean the outside of the glasses.
The caramel apples keep for at least 6 months (sometimes even more than a year for me).
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