Prep 20 mins
Cook 1 hr
This apple paste is just delicious. The apple and the lemon juice together provides a lovely sweet yet acidic flavour. This is wonderful served on a cheese platter or with water crackers topped with a sharp cheddar cheese and then small squares of apple paste. Sugar content added depends on the amount of puree mixture you end up with but I have listed only an estimate so as to be able to post recipe. e.g...... Allow 1 cup of sugar for every 2 cups of puree. I have never made it in jars so I am not sure how many jars it makes. I prefer to use a slab tin..... see note below.
- 1 1⁄2 liters dry apple cider
- 1 cinnamon stick
- 2 1⁄2 kg cooking apples, peeled, cored and chopped
- 600 -800 g caster sugar
- 1 lemon, juice of
- Boil cider and cinanamon in a large saucepan and boil until reduced by a third.
- Add apples and simmer for about 45 minutes or until apples turn to mush.
- Remove cinnamon stick.
- Push apple through an sieve and measure amount of puree. Allow 1 cup of sugar for every 2 cups of puree.
- Place puree and sugar in a pan, dissolve sugar over a lower heat and increase the heat when sugar is disolved.
- Once boiling stir continuously with a wooden spoon for about 25 minutes, or until the mixture is very thick, a rich gold colour and come away from the sides of the saucepan.
- Add and stir in the lemon juice.
- Spoon mixture into hot sterilized wide neck jars, and seal and store in a coold and dry place OR I PREFER TO --.
- Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.