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Easy
By Mary Norwak
Published 1978
Wash the apples and remove any bruised or damaged pieces before weighing. Do not peel or core the apples, but cut them into pieces and put into a pan with the juice of the lemons and enough water to cover. Simmer until the apples are soft and the liquid is reduced by about one-third. Strain through a jelly bag. Measure the liquid and allow 1 lb/450g sugar to 1 pint/500ml liquid. Add the cold su