Check out our latest magazine... Read Online

Fruit Preservation Society – Apples

Tuesday, 4 October 2022 07:00

By Sara Whatley

Bring a little burst of year-round summer magic to your taste buds with Sara Whatley’s fruit preserving recipe

All summer long the children have been watching and waiting for the apples in the garden to be ready. A few casualties have been lost along the way with eager hands unable to wait, but as we turn the calendar to the month of September, it’s finally time for the harvest.

Apples are a very versatile fruit and lend themselves to being enjoyed in many different ways; fresh off the branch, squeezed into juice or cider, or softened into a pie or crumble. Apples mix well with many other flavours too, sweet or savoury or all manner of herbs and spices from the warm and comforting cinnamon and ginger to the spicy and exotic chilli and star anise.

This recipe can be adapted by adding either rosemary or chilli, or any other herbs or spices that take your fancy.

Makes approximately: 4 x 450g (1lb) jars

INGREDIENTS

  • 2kg (4lb 8oz) apples, roughly chopped (not peeled or cored)
  • About 1.2kg (2lb 10oz) sugar or 900g (2lbs) honey
  • 3 to 4 tbsp cider vinegar or lemon juice (to make sweet apples a little tarter)
  • 3 sprigs rosemary or 3 tsp chilli flakes

METHOD

  1. Put the apples in a large pan and half cover with water. Slowly bring to the boil and cook until the apples are soft, stirring occasionally.
  2. Line a large bowl or pan with a jelly bag or muslin and pour in the apple mix. Suspend the apples and let the juice drip (if you push it through the jelly will be cloudy) for at least 5 hours, or overnight.
  3. Measure the juice in a large pan; for every 500ml (almost a pint) use  400g (14oz) sugar or 300g (10oz) honey. Add the vinegar or lemon juice and either the rosemary or chilli and heat slowly until the sugar has dissolved. Then bring to a boil and cook until setting point is reached (about 20 minutes). Remove any scum on the surface.
  4. In the meantime, sterilise the jars (as for the plums) and put a plate in the freezer.
  5. To test if the jelly is set, drop half a teaspoon onto the cold plate and leave for about a minute. Push it with a fingertip and if it wrinkles it is done. If not continue boiling and test every few minutes.
  6. Fish out the large rosemary stalks (if used) but leave the loose leaves as they look pretty. Pour into warm sterilised jars, lid and let cool. Decorate with a label and store for up to 6 months.

Share

More from Food and Drink

  • Recipe: Cranachan

    Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch

  • Recipe: Eggs Benedict

    Start the weekend the right way by making the perfect eggs benedict – wonderfully warming for an indulgent winter brunch

  • Recipe: Tiramisu Bread & Butter Pudding

    A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings

  • Recipe: Brussels Sprouts with Pomegranate & Almonds

    Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe

  • Recipe: Chocolate, Banana & Pecan Cookies

    These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Kids Zone: Make Your Own Festive Treats!

    Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: Autumn Minestrone Soup

    This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Kids Zone: Apples, Apples and more Apples

    This month Sara Whatley and her family have gone mad for apples

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Weddings: The Food of Love

    From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering

  • Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

    James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Highweald Estate: Wines of Outstanding Natural Beauty

    One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

© Sussex Living and Aiir 2025 | Unit 4 Regent Business Centre, 6 Jubilee Road, Burgess Hill, West Sussex, RH15 9TL