- 2kg cooking apples, peeled, cored and roughly chopped
- 450ml water
- 6 cloves, crushed
- ½ nutmeg, crushed
- 10cm cinnamon stick, broken
- 5cm piece of fresh root ginger, crushed
- 1.35kg white granulated sugar
- Place the apples and water in a large heavy-bottomed pan, simmer for 50 minutes until the mixture turns to a thick pure.
- Place the spices and ginger onto a muslin square and, using kitchen string, loosely tie into a bag. Add the muslin bag and the sugar to the apple mixture and stir well. Simmer over a very low heat, stirring frequently to dissolve the sugar, for approx. 1½ hours until the pure is thick and dark.
- Test to see if it is ready ─ place a teaspoon of the mixture onto a cold plate and leave to cool. If ready, it will hold its shape.
- Remove the spice bag and carefully spoon the hot mixture into hot, sterilised jars and seal. Label and date jars once cold.