This was my first ever attempt at making a preserve and now I am hooked! It was very easy and I didn’t use any thermometers, strainers or some of the other complex things you see in some recipes. It’s not quick to make but as long as you are close by to give it a stir now and then, you can get on with other baking or cooking. You’ll notice in the picture below that the colour doesn’t look very ‘appley’ but you can really taste the apple coming through. My little one christened this “Mummylade” which adds another lovely memory to making it.
This recipe makes two Bon Maman sized jars and tastes amazing with toased Sourdough Bread or Rye Bread.
Apple Marmalade
YOU’LL NEED
- 500g/2 large cooking apples – mine were donated by Forty Hall Farm in Enfield
- 1 medium sized orange
- 1 medium sized lemon
- 2 cups of granulated sugar (more to your taste)
TO MAKE IT
- Put 2 cups of water into a non reactive saucepan and turn the heat to medium.
- Wash and dry the orange and lemon, cut them into quarters and then slice them as thinly as you can. Add them to the saucepan.
- Cut the apples into rough chunks about 1 / 1.5 inches big and add them to the pan too. I left the skins on.
- Bring this to the boil and then simmer gently for about 30 minutes until everything is soft.
- Turn the heat off and add the sugar and stir with a wooden spoon until it is dissolved.
- Put the pan back on to a medium high heat, bring it to the boil and cook for about 30 minutes, stirring every now and then to prevent the mixture sticking to the bottom of the pan. You’ll know when it is ready if you scrape the wooden spoon across the middle and can see the base of the saucepan.
- Pour into sterilised jars.
That’s all. See so simple!
To sterilise the jars, just put them and their lids on the oven shelf, put the oven on to 100C and leave it for about 15 minutes when it’s reached that temperature. Turn the oven off and let them cool in the oven.