1. Wash the apples and remove the stalks, but don’t peel or core them. Chop them roughly and place them in a preserving pan or large saucepan with 500 millilitres water, the lemon juice, wine and honey. Bring to the boil, reduce the temperature to a very gentle simmer, cover and cook for one hour, until the apples are very soft.
2. Spoon the mixture into a scalded jelly bag placed in a stand over a large bowl and leave to drip overnight. If you don’t have a jelly bag, place a colander over a bowl and line it with two layers of scalded muslin. Spoon the mixture into the lined colander and tie up the muslin with kitchen string. Attach it to a large wood spoon and suspend over the bowl – you can use an upturned stool or chair and suspend the spoon over the stretcher bars. Don’t be tempted to squeeze the bag or the jelly will be cloudy.
3. The next day, discard the pulp and measure the liquid. For every 600 millilitres of liquid, weigh out 450 grams of jam sugar. You should have around 600 millilitres liquid from this quantity of apples. Place the liquid and sugar in a preserving pan or large saucepan and warm over a medium-low heat, stirring, until the sugar has dissolved.
Recipe, Debora Robertson
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