Apple Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 3lb/1.5 kg cooking apples
  • 1 pint/500


Cut the apples into slices without peeling or coring. Put into the pan with water, acid and cloves and simmer to a pulp. Take out the cloves and sieve the apples. Weigh the pulp and allow 12oz/300g sugar to each 1lb/450g apple pulp. Stir in the sugar over low heat until dissolved, and then boil hard to setting point. Pour into hot jars and cover.