3lbs/1.5kgs cooking apples/windfalls/crab apples
Approx. 2pts/1 litre water (enough to cover fruit)
½ tsp ground cinnamon
¼ tsp ground cloves (optional)
1lb/450g sugar for each 1lb/450g apple pulp
Chop the apples without peeling or coring (but remove any bruises or rotten bits). Cover with water in a large saucepan and simmer gently for 1 hour until soft.
Press the apples through a sieve and weigh the apple pulp.
Return the apple pulp to the pan with the spices and sugar. Heat gently till sugar dissolves then bring to boil and boil for about 45 minutes, stirring frequently, until thick.
Pot in warm, sterilised jars.
For more recipes and ideas for using autumn fruit and vegetables, see the Greening Beeston website (www.greeninginbeeston.weebly.com) and also come along to the Dig In Family Harvest event at the Albany Road allotments in Stapleford on Sat 12 October, 11am-3pm.