Apple Paste

Name: Apple Paste
Ingredients: 1 1/2 liters dry apple cider; 1 cinnamon stick; 2 1/2 kg cooking apples, peeled, cored and chopped; 600 -800 g caster sugar; 1 lemon, juice of

5 ingredients

9 steps

Ingredients

1 1/2 liters dry apple cider
1 cinnamon stick
2 1/2 kg cooking apples, peeled, cored and chopped
600 -800 g caster sugar
1 lemon, juice of

Directions

1

Boil cider and cinanamon in a large saucepan and boil until reduced by a third.
2

Add apples and simmer for about 45 minutes or until apples turn to mush.
3

Remove cinnamon stick.
4

Push apple through an sieve and measure amount of puree. Allow 1 cup of sugar for every 2 cups of puree.
5

Place puree and sugar in a pan, dissolve sugar over a lower heat and increase the heat when sugar is disolved.
6

Once boiling stir continuously with a wooden spoon for about 25 minutes, or until the mixture is very thick, a rich gold colour and come away from the sides of the saucepan.
7

Add and stir in the lemon juice.
8

Spoon mixture into hot sterilized wide neck jars, and seal and store in a coold and dry place OR I PREFER TO --.
9

Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.