Homemade Apple Jam

Homemade apple jam
  • 2kg (4 lb) sweet apples, cored and chopped
  • 450ml (16 fl oz) cider vinegar
  • 225g caster sugar, or more if you prefer
  • As needed:
  • ground cinnamon
  • ground cloves
  • ground allspice
  • lemon zest
 Country Cream Pot 
  • Pop your apples, cider vinegar and sugar into a large pot and cook over medium-low heat until soft and squidgy.
  • Then blend the fruit using a hand blender to make your pulp.
  • Now for the tricky part, measure how much your apple pulp weighs, then for every 250g you add into a large mixing bowl then pop in a dessertspoon of ground cinnamon, 1tsp cloves, 1/2 tsp allspice and 1 tbsp of lemon zest. If all else fails, add a tiny bit at at a time until you’re happy with the results!
  • Spoon your gooey mixture into a casserole. Cook the mixture over a medium or medium-low temperature until it "sheets or coats" the spoon.
  • Pour into hot sterilised jars and enjoy!