This apple preserve is
delicious with roast pork, and also goes well with crusty bread and cheese.
you'll need -
preserving sugar to each pint of pulp juice
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.
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
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
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.
preserving pan and bring to the boil.
For every pint of
pulp/liquid mixture add 1 lb of preserving sugar and strained lemon
until it coats the back of a wooden spoon.
When ready, pour
into small sterilised jars and seal when cold.