Add the apples, spices, chopped lemon and measurement water to a preserving pan. Bring to the boil, then reduce the heat and simmer, covered, for 1 hour, or until the fruit is reduced to a pulp.
Purée in small batches in a food processor or liquidizer. Press the mixture through a fine sieve, then weigh the resulting purée and put it into a clean pan. For every 500 g (1 lb) of purée add 375 g (12 oz) sugar and cook over a low heat, stirring continuously, until the sugar has completely dissolved. Increase the heat to medium, then cook for about 30 minutes, stirring frequently, until the mixture is reduced by half and is thick and glossy and falls slowly from a wooden spoon.
Ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.
To serve, enjoy this preserve with cheese and biscuits.