Apple Paste

1. 1

   Boil cider and cinanamon in a large saucepan and boil until reduced by a third.

2. 2

   Add apples and simmer for about 45 minutes or until apples turn to mush.

3. 3

   Remove cinnamon stick.

4. 4

   Push apple through an sieve and measure amount of puree. Allow 1 cup of sugar for every 2 cups of puree.

5. 5

   Place puree and sugar in a pan, dissolve sugar over a lower heat and increase the heat when sugar is disolved.

6. 6

   Once boiling stir continuously with a wooden spoon for about 25 minutes, or until the mixture is very thick, a rich gold colour and come away from the sides of the saucepan.

7. 7

   Add and stir in the lemon juice.

8. 8

   Spoon mixture into hot sterilized wide neck jars, and seal and store in a coold and dry place OR I PREFER TO --.

9. 9

   Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.