Apple Jam

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 3lb/1.5 kg cooking apples
  • 1 pint/500 ml water
  • 2 teaspoons citric acid
  • 6 cloves
  • Sugar

Method

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.

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