Wash, peel, and core the apples. Slice them into rings approximately 1/2 inch thick, then place the rings in acidulated water made with water and a little lemon juice or vinegar to prevent browning.

Place the sugar, water, 5% white vinegar, red-hot cinnamon candies, cinnamon stick, and whole cloves in a large preserving pan. Tie the cloves in cheesecloth or place them in a spice bag for easy removal.

Bring the syrup to a boil, stirring until the sugar and candies dissolve. Reduce the heat and simmer for about 5 minutes so the cinnamon and cloves flavor the liquid.

Drain the apple rings carefully and add them to the hot syrup. Simmer gently for about 5 to 8 minutes, just until tender but still able to hold their shape; avoid vigorous boiling.

Remove the cinnamon stick and spice bag. Pack the hot apple rings into hot, sterilized pint jars, leaving about 1/2 inch headspace, then cover them with the hot syrup.

Remove air bubbles, wipe the jar rims, and apply the lids and rings according to the lid manufacturer's directions. Process the pint jars in a boiling-water canner for 10 minutes at 0–1,000 feet elevation, adjusting the time for higher elevations.

Let the jars cool undisturbed for 12 to 24 hours. Check the seals, refrigerate any unsealed jars, and store properly sealed jars according to tested home-canning guidance.