Apple Jam

Apple Jam
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Ingredients

  • 1 1/2 kg (3 lb) Siúcra Granulated Sugar
  • 1 1/2 kg (3 lb) sharp cooking apples
  • 575 ml (1 pint) water
  • 6 cloves
  • 5 g (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).