Apple Preserve

This apple preserve is delicious with roast pork, and also goes well with crusty bread and cheese.

 Ingredients

you'll need -

1. Apples

2. Water

3. 1 lb preserving sugar to each pint of pulp juice

4. 1 lemon to every 2 pints of pulp juice

Preparation

• Wash, pare, core and slice the apples and place into a preserving pan (or heavy bottomed saucepan). DO NOT throw away the apple peel or cores.

• Add sufficient water to the apple slices to keep them from sticking to the bottom of the pan, cook until tender, place the pulp into a bowl and refrigerate when cold.

• Place the apple cores and peel into the preserving pan along with the thinly pared lemon rind. Add sufficient water to cover, cook until tender, stirring occasionally.

• Put mixture into a muslin strainer and leave to stand for 24 hrs.

• Mix together the apple pulp mixture and the liquid the next day and measure amount.

• Place into preserving pan and bring to the boil.

• For every pint of pulp/liquid mixture add 1 lb of preserving sugar and strained lemon juice.

• Boil rapidly until it coats the back of a wooden spoon.

• When ready, pour into small sterilised jars and seal when cold.