1 1/2 kg (3 lb) Siúcra Granulated Sugar
1 1/2 kg (3 lb) sharp cooking apples
575 ml (1 pint) water
5g (2 level teaspoons) citric acid
Red colouring if liked
Peel and core the apples and cut them into wedges and place in a preserving pan or a large saucepan with the water, cloves and citric acid. Cook until reduced to a pulp.
Remove the cloves, rub through a sieve, weigh and return to the washed pan.
Add the sugar, allowing 340 g (3/4 lb) to each 450 g (1 lb) of pulp; stir until dissolved.
Bring to the boil and continue boiling, stirring occasionally, until the setting point is reached. A few drops of red colouring may be added, if liked.
Allow to cool for a few minutes, stir to distribute the fruit, then pot and cover in the usual way; label and date (See 'Potting and covering' for details).
Blueberries – the best berry in the forest
Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn.
One of the last fruits of summer is the apple – delicious, juicy and healthy. And you can use it in so many ways.
Jams and Marmalades
It is easy and fun to make your own jam and marmalade. The sugar enhances the flavour of the fruit you are using and ensures a longer shelf-life for your masterpiece.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.