Recipe type: Marmalade
Serves: About 4kg (9lb)
- 600ml (1pint) cider
- 2kg (4½lbs) cooking apples (weighed after they are peeled and cored)
- 1 lemon
- 10ml (2tsp) cinnamon
- 5ml (1 tsp) ground cloves
- Chop the peeled and cored apples into quarters.
- Place the apple quarters and cider in a preserving pan and bring to the boil.
- Simmer until the apples form a pulpy mush.
- Run the contents of the pan through a sieve, collecting the extract and discarding anything left in the sieve.
- For every 600ml (1 pint) of sieved apple add 450g (1lb) of sugar.
- Return the apple and sugar to the preserving pan.
- Add the cinnamon, juice and rind of the lemon, and the cloves.
- Heat gently and stir until the sugar is fully dissolved.
- Bring to the boil.
- Continue to boil until setting point is reached.
- Pour into hot and sterile jars, then seal well.
Any cider can be used.