This Apple & Cinnamon Conserve is a wonderful spread, it is not quite as thick as a jam, but it is full of flavour, and is almost like eating a home-made apple pie. Serve it on toast or pancakes for a breakfast treat.
Apple & Cinnamon Conserve Recipe
Makes about 2Kg of conserve to pot.
Leave the conserve to stand in sealed jars, for at least 2 days, before serving, to give the flavours a chance to develop. A conserve is a wonderful fruit spread, which is not as thickly set as a jam. Consume within 3 months and store in the fridge when opened.
- 475ml dry cider
- 500g cooking apples (peeled, cored and sliced)
- 500g eating apples (peeled, cored and sliced)
- 1 lemon (grated zest and juice)
- approx – 700g granulated sugar (warmed)
- 1 tsp ground cinnamon
Pour the dry cider into a large saucepan and bring it up to the boil. Simmer the cider until the volume is reduced by half, then add the apples and lemon zest and juice. Cover the saucepan with a lid, and cook for 10 minutes. Uncover and continue cooking for 30 minutes, until the apples slices are very soft.
Leave the mixture to cool slightly, then pour into blender (or use a stick blender) and blend to a purée. Press the purée through a fine sieve into a bowl to clear.
Measure the cleared apple liquid into a large heavy pan, adding 300g of warmed sugar for every 600ml of liquid. Add the ground cinnamon and stir well to combine.
Gently heat the mixture, stirring continuously, until the sugar has completely dissolved. Increase the heat and boil steadily for about 20 minutes, stirring frequently, until the mixture forms a thick purée that hold its shape when spooned on to a cold plate.
Spoon the apple and cinnamon conserve into warm, sterilized jars. Seal and label, then store in a cool, dark place. Allow the flavours to develop for a few days before serving. Consume within 3 months and store in the fridge when opened.