Peel and core apples and chop, toss in a bowl with lemon juice and set aside.
Stir 250g (8oz) sugar with 4 tablespoons water in heavy based pan till golden.
Add apples and remaining sugar and stir on low heat to dissolve.
Boil 10-15 mins to soften apples and thicken.
Press through sieve with wooden spoon.
Return to pan and boil 1 more minute.
Remove from heat and add brandy.
Ladle into sterilised jars and pop on the lids. Leave overnight to let flavours develop.