Ingredients: - 1 Kg Cooking apples
- 650 ml Water
- Sugar
Method: - Cut the apples in quarters (no need to peel or core)
- Simmer the fruit to a pulp
- Put the pulp through a muslin/jelly bag, leave overnight.
- Measure the juice and allow 800g of sugar per litre of juice.
- Stir the sugar into the juice in your jam pan and, as soon as sugar is dissolved, boil rapidly until set. Using a jam thermometer is a good way of ensuring correct degree of setting
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