Wash the apples, then core and quarter them.
Blend coarsely in a food processor, and put in a large pot along with the 2 cups of water. Bring to a simmer and cook until soft and the pieces are starting to break down (it will be a lovely soft brown color).
Add your sugar, cinnamon and cloves. If it is too thick at this point you can add a little water.
Bring to a simmer again and cook until you can scoop up a spoonful and have it stay heaped up.
Ladle into hot jars, remember to wipe the rims before adjusting the lids, and lower into the canner.
Process pints or half pints for 10 minutes in a boiling water canner.
