Start by washing the cashew apples thoroughly to remove any dirt or impurities. Cut them into quarters, discarding any bruised or damaged parts. You can leave the skins on, as they contain a lot of flavor.
In a large pot, combine the chopped cashew apples with 1 gallon of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. The apples should soften significantly during this time.
After simmering, remove the pot from the heat and let it cool slightly. Use a strainer to separate the juice from the pulp. You can press down on the pulp to extract as much juice as possible, ensuring that none of that delicious flavor goes to waste.
In a clean pot, combine the extracted juice, sugar (the amount will depend on your taste preference, but a good starting point is about 2 cups), cinnamon sticks, and cloves. Stir the mixture and bring it to a boil. Let it simmer on low heat, stirring occasionally, until it thickens to your desired consistency. This process can take around 30-45 minutes.
Once the jam has thickened, remove it from the heat and discard the cinnamon sticks and cloves. Pour the hot jam into sterilized jars and seal them while still warm. Allow the jars to cool completely before storing them in the refrigerator.
