This delicious apple spread is a spicy, sweet jam that is perfect for spreading on toast or on a sandwich. It's also wonderful spread in pies, crumbles and as a cake filling. It's really up to you how you use this jam but it will keep for a good three months at least. If it's not opened, it could keep for up to a year.
- 2kg sweet apples
- 450ml cider vinegar
- 225g caster sugar
- 5 tbsp. lemon zest
- 5 dstspn. ground cinnamon
- 2 dstspn. ground allspice
- 5 tsp. ground clove
Peel, core and chop the apples. Place them into a large saucepan with the cider vinegar and the caster sugar. Cook over a low-medium heat until soft.
Pass the fruit through a sieve into a mixing bowl sitting on a measuring scale. Keep track of how many 250g worth of apple pulp goes into the mixing bowl.
For every 250g of apple pulp, mix in one dstspn. ground cinnamon, 1 tbsp. lemon zest, 1 tsp. ground clove and 1 tsp. ground allspice.
Return the mixture back into the saucepan and cook it for a further twenty minutes or until it starts to thicken and darken.
Transfer the apple spread to hot sterilised jars and place the jars into hot water for ten minutes before drying them and putting them into a dark cool cupboard.