Apple Jam

Posted 24 May 2013

• 12 large Apples, peeled, cored and diced
• 1 cup of water
• 5 cups of white sugar
• 1 tspn of Cinnamon
• Juice of two lemons

Prepare apples and place into a large pot. Add water and bring to the boil, stirring regularly. Once the fruit is cooked add the sugar and stir until dissolved. Reduce the heat to a simmer and cook, stirring regularly. When the jam begins to thicken add the cinnamon and lemon juice and gradually increase the heat, once the mixture begins ‘cracking’ or spitting, remove from the heat, pour into clean, dry, oven warmed jars. Wipe and seal tightly and store in a cupboard with an even temperature.

Baked Rhubarb Persimmon Bread