Apple Jam from The Complete Book of Home Preserving by Mary Norwak
Cut the apples into slices without peeling or coring. Put into the pan with water, acid and cloves and simmer to a pulp. Take out the cloves and sieve the apples. Weigh the pulp and allow 12oz/300g...
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Mason jar
Ingredients
- 3lb/1.5 kg cooking apples
- Sugar
- 6 cloves
- 2 teaspoons citric acid
- 1 pint/500 ml water
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