|Red food coloring||2 Teaspoon|
|Lemon juice||4 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Combine the food coloring, lemon juice, sugar, water and cloves in a saucepan and bring to a boil.
Pare and core the apples, then cut into rings.
Drop the rings immediately into the syrup to prevent discoloration.
Cook, turning occasionally, over low heat until the apples are transparent.
Pack in half-pint jars and pour in boiling syrup.
Adjust jar lids and process at 212 degrees for 5 minutes in a waterbath canner.