Apple Paste
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
2 jars
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Tisme
Australia