• 2 kg (4½ lb) sweet-sour apples for cooking
• 250 g (8 oz/1⅓ cups) raw caster (superfine) sugar

Wash the apples and chop the whole apples. Bring these chunks to a boil in a layer of water. Simmer for approx. 30 minutes until the apples break open. Purée the mixture with a hand blender. Drain the apple sauce in a strainer over another pan while stirring occasionally. This will take at least 1 hour.

Bring the collected apple purée to a boil on high heat, and reduce to approximately one quarter. Stir occasionally.

Add the sugar while stirring. Continue to stir until it has fully dissolved and reduce further.

Pour the apple syrup jam into thoroughly cleaned jars, seal and set aside, upside down, for 5 minutes.

Leave to fully cool. The syrup will get thicker once it is cold.