Tag Archives: apple

Redcurrant and Apple Jelly

Redcurrant and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
Serves: About 4.5kg (10lb)
 
Ingredients
  • 910g (2lb) redcurrants
  • 1.4kg (3lb) cored cooking apples
  • 1l (1¾ pints) water
  • sugar
Instructions
  1. Roughly chop the apples
  2. Place the apples and redcurrants in a preserving pan.
  3. Add the water to the pan
  4. Bring to the boil and leave to simmer for an hour.
  5. Measure the volume of juice in the pan.
  6. For every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Heat gently until the sugar is fully dissolved, then boil rapidly until setting point is reached.
  8. Pour into heated sterile jars
  9. Seal immediately
 

Apple Marmalade

 

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

Apple and Rosehip Cheese

Apple and Rosehip Cheese
Author: 
Recipe type: Cheese
Cuisine: British
Serves: Approx 1.5kg (3lb)
 
Ingredients
  • 910g (2lb) cooking apples
  • 300ml (1/2 pint) orange juice
  • 50g (2oz) rose-hips
  • 150ml (1/4 pint) water
  • sugar
Instructions
  1. Roughly chop the whole apples, including the skins and cores.
  2. Chop up the rose-hips and place them in a muslin bag.
  3. Place the apples, orange juice and water in a preserving pan.
  4. Place the muslin bag of rose-hips in the preserving pan, ensuring that the hips cannot escape.
  5. Cook over a low heat until the apples are soft and tender.
  6. Remove the muslin bag of rose-hips and discard them.
  7. Push the apples through a sieve, then weigh the puree.
  8. Return the puree to the preserving pan.
  9. For every 450g (1lb) of apple puree add 450g (1lb) of sugar.
  10. Simmer for 60 minutes, or until the mix becomes very thick, stirring frequently to prevent burning.
  11. Transfer into hot and sterile jars, and seal immediately.
 

Apple and Lemon Curd

Apple and Lemon Curd
Author: 
Recipe type: Curd
Serves: About 1kg
 
Ingredients
  • 910g (2lb) peeled and cored cooking apples
  • 225g (8oz) sugar
  • 225g (8oz) butter
  • 2 eggs
  • 1 lemon
Instructions
  1. Chop the peeled and cored apple into rough chunks.
  2. Place the apple, with a little water,, in a bowl and cook until soft.
  3. Whisk or beat the soft apple to form a puree.
  4. Melt the butter.
  5. Add the butter and sugar to the apple puree.
  6. Add the eggs and beat them into the mix.
  7. Place the bowl over a pan of boiling water and cook slowly for about half-an-hour.
  8. When the mixture thickens, add the juice of the lemon, and stir well.
  9. Pour into pre-heated and sterile jars.
  10. Seal well.
 

Chunky Apple and Blackberry Jam

Chunky Apple and Blackberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Serves: 7 large jars
 
Ingredients
  • 1.8kg (4lb) sliced apples
  • 700g (1½lb) blackberries
  • 2.3kg (5lb) sugar
  • water
Instructions
  1. Peel, core and slice the apples.
  2. Float the blackberries in a bowl of water to remove debris.
  3. Add the apples and berries to a preserving pan with a little water to prevent the fruit from burning.
  4. Place over a low heat and cook gently for about 20 minutes to soften the fruit but not to reduce it to a pulp.
  5. Add the sugar.
  6. Increase the heat and stir well until all the sugar is dissolved.
  7. Bring to a rolling boil and continue to boil until setting point is reached.
  8. Pour into heated and sterile jars.
  9. Seal whilst still hot.
Notes
Use either fresh or frozen blackberries - they work equally well. This jam can be a little sweet, but it's high in pectin so you can reduce the sugar slightly, or add the juice of a lemon to give a more tangy taste.
 

Sloe and Apple Jelly II

Sloe and Apple Jelly II
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • Sloes
  • Green Apples
  • Sugar
Instructions
  1. Wash the sloes and apples to remove dirt and debris. Do not peel or core the apples.
  2. Place equal quantities of ripe sloes and green apples (skins and cores included) in a preserving pan, add just enough water to reach the top of the fruit, and simmer until the fruit is soft and tender.
  3. Strain the mixture through a jelly bag or muslin bag.
  4. Return the juice to an empty preserving pan and, for every 600ml (1 pint) of juice, add 450g (1lb) of sugar.
  5. Bring to the boil and continue to boil until it reaches setting point.
  6. Pour into prepared warm jars and seal well.
Notes
Can be eaten as a normal jam, but also goes very well with meat as an alternative to cranberry sauce.
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Sloe and Apple Jelly

Sloe and Apple Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) sloes
  • 1.8kg (4lb) apples
  • sugar
Instructions
  1. Peel and quarter the apples and place in a preserving pan.
  2. Add the sloes to the apples in the pan, and just cover with water.
  3. Add an additional 600ml (1 pint) of water and place on the stove to simmer until the fruit is soft and well cooked.
  4. Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
  5. Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every600ml (1 pint) of juice.
  6. Boil until setting point is reached.
  7. Pour into warm prepared jars and seal well.
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Sloe and Apple Cheese

Sloe and Apple Cheese
Author: 
Recipe type: Cheese
Cuisine: British
 
Ingredients
  • Sloes
  • Apples
  • Sugar
Instructions
  1. Wash the sloes and apples to remove dirt and debris. Do not peel or core the apples.
  2. Place equal quantities of ripe sloes and green apples (skins and cores included) in a preserving pan, add just enough water to reach the top of the fruit, and simmer until the fruit is soft and tender.
  3. Work the mixture through a fine sieve, discarding the material that becomes trapped.
  4. Return the pulp to an empty preserving pan and, for every 600ml (1 pint) of pulp, add 400g (14oz) of sugar.
  5. Bring to the boil and continue to boil until it reaches setting point.
  6. Pour into prepared warm jars and seal well.
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Rosehip and Apple Jelly

Rosehip and Apple Jelly
Author: 
 
Ingredients
  • 910g (2lb) of ripe (red) rosehips
  • 1.9kg (4lb) apples
  • Sugar
Instructions
  1. Peel and quarter the apples and place in a preserving pan.
  2. Add the rosehips to the apples in the pan, and just cover with water.
  3. Add one more pint of water and place on the stove to simmer until the fruit is soft and well cooked.
  4. Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
  5. Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every 600ml (1 pint) of juice.
  6. Boil until setting point is reached.
  7. Pour into warm prepared jars and seal well.
 

Plum and Apple Jam

Plum and Apple Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 750g (1lb 11oz) plums
  • 750 g (1lb 11oz) apples (peeled and cored)
  • 450 ml (16 fl oz) water
  • 1.5 kg (3lb 5oz) sugar
Instructions
  1. Wash the plums and put into a preserving pan with the apples and the water.
  2. Cook the fruit slowly until the skins of the plums are softened.
  3. Add the sugar, stir over low heat until dissolved, bring to the boil and boil rapidly until setting point is reached.
  4. Remove the stones as they rise to the surface (a stone basket clipped to the side of the pan is useful for holding the stones, and allows any liquid to drip back into the pan).
  5. Alternatively, the plums may be stoned before cooking.
  6. Remove from the heat, skim, pot, cover, and label.