- Ipswich, Suffolk
- 06 Sep 2005
I got this recipe from an old school friend who now lives in USA and having made some today (using Golden Delicious apples), it's both sweet and tangy and very nice.
cups chopped apples (about 1.8kg)
2 cups lemons juice
2 cups honey
1 envelope of liquid pectin (can be omitted if you use
a few firm, green apples)
zest of three lemons
Sterilize seven pint jars and lids.
the chopped apples and lemon juice in a large, heavy-bottomed pot and cook over medium-low heat,
stirring frequently, until the apples have broken down. When you’ve
got a nice, chunky apple sauce, add the honey and sugar and stir to
Bring the fruit to a boil and cook for at least
five minutes at a roll (watch out though, it will bubble and
depending on the size of your pot, can get a little splashy). Add
pectin and boil for a few minutes more, to activate the pectin. When it
seems nice and jammy, turn off the heat and stir in the lemon
Pour into the sterilized jars and seal on lids.
Eat on toast, spoon
on muffins or use to glaze roasted chicken pieces.
I halved the recipe and used jam sugar instead of plain sugar so didn't need to use the pectin and got three full jars plus a small bowl full.