Method
● Combine the sugar with the water in a large saucepan. Simmer on medium heat, stirring until the sugar dissolves. Add the apples, rosewater, cardamom and lemon juice. Bring back up to the boil, then turn down to a low heat, simmer and cook, covered, for about 2 to 2½ hours or until the apples are soft and the syrup is very thick.
● Allow to cool completely before transferring to sterilised, airtight jars. Store in the fridge. Serve with soft cheese or tahina and bread or toast.
