2 lb (1 kg) sugar
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
4 1/2 lb (2 kg) apples, Peeled, cored and chopped
1 pint (600 ml) spiced vinegar to which 1/2 teaspoon coriander seeds has been added
1 teaspoon lemon juice
4 1/2 lb (2 kg) apples, Peeled, cored and chopped
method
1. Dissolve the sugar in the vinegar, then add the lemon juice and apples.
2. Simmer very gently until the apples are tender, then remove the apples from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the damsons and cover with a vinegar-proof top.
5. Store for 3 months before using.
2. Simmer very gently until the apples are tender, then remove the apples from the pan with a slotted spoon and pack them into hot jars. Keep hot.
3. Boil the liquid until it is thick and syrupy.
4. Pour it over the damsons and cover with a vinegar-proof top.
5. Store for 3 months before using.
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