Apple Spread
This is very tasty and another way to store your fruit… I don’t know how long this will keep as it’s the first time I have made it.
2 ½ pounds of apples.
½ pint of cider.
½ pound of sugar.
¾ teaspoon each of Cinnamon and All spice.
The recipe calls for ½ teaspoon cloves but I missed them out as I don’t care very much for cloves.
Method
Wash and chop the apples and put them in a pan with just enough water to cover them. Bring to the boil and let them simmer until mushy. Press the pulp through a fine sieve dispose of the skins, pips and any left over stringy bits.
To the pan of pulp, add the cider and sugar keep on a low heat until the sugar has dissolved. Bring up to the boil and simmer until thick enough for spreading. Add the ground cinnamon and all spice at this point also cloves if using. I checked the thickness as I would jam by putting a little on a cold plate in the fridge to cool, as the spread is thicker when cold than in the pan hot. Then bottle in sterile jars as you would for jam.
Kids had it on toast this morning and I think it would be great with yogurt or on top of cereal.
