Wash the apples and cut them up without peeling. Put into a large pan with the water and cider and simmer until soft. Sieve and weigh the pulp. Simmer the pulp until thick and creamy. Add 12oz/375g sugar to each 1 lb/450g of weighed pulp. Stir the sugar and spices into the apples and cook gently, stirring often, until no surplus liquid remains. Pour into hot jars and cover. A mixture of apples may be used, and the same recipe may be used for crab-apples.
© 1978 Mary Norwak estate. All rights reserved.