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Apple Preserve

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



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



  • 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.