Method
- Core and chop the apples and place in a saucepan with the sugar, lemon juice and spice
- Stir well and slowly bring to the boil
- Cook until the apples break down and form a purée (about 10 - 15 minutes)
- Remove from heat and allow to cool before storing in a sealed container and refrigerating
Cooking Temperature: Medium Hob
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Cooking Time: 10 - 15 Minutes
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Serves: 15
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Keeps For: 3 days
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Tips and Comments
- I like using red skinned apples as it makes the spread a lovely pink colour!
- You can also substitute other fruits; apricot and rhubarb are tried and tested (tasted!) versions that work well.