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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
1. Boil cider and cinanamon in a large saucepan and boil until reduced by a third.
2. Add apples and simmer for about 45 minutes or until apples turn to mush.
3. Remove cinnamon stick.
4. Push apple through an sieve and measure amount of puree. Allow 1 cup of sugar for every 2 cups of puree.
5. Place puree and sugar in a pan, dissolve sugar over a lower heat and increase the heat when sugar is disolved.
6. 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.
7. Add and stir in the lemon juice.
8. Spoon mixture into hot sterilized wide neck jars, and seal and store in a coold and dry place OR I PREFER TO -.
9. 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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