What do you do when you have a glut of apples on your hands? Here are our collection of traditional and creative apple preserving recipes to be rediscovered.
There are long-keeping methods of dealing with apples. One which is known under many names, such as Apple Mould, Apple Solid, Apple Shape, and Apple-keeping Cake, is made like this:
5 lb. good sound cooking apples
4 1/2 lb. preserving sugar (fine)
1 1/2 rinds of lemons
1 pint of water
Pare and core the apples and see that they are the full weight, cut into smaller pieces (each quarter in two), add the sugar, and then the lemon rind. Put into a preserving pan and pour in the cold water. Bring to the boil and boil for 1 1/2 hours, when the mixture should be quite thick.
Fill small basins or moulds, cover with greaseproof paper disks to fit down on to the preserve, and then tie over very closely and securely greaseproof paper to exclude the air.
Keep in a cool dry place until required. These useful moulds may be stored safely for many months, and when wanted make a tea-time favourite, or can be served as a cold sweet with custard or cream.
APPLE AND CRANBERRY JAM
2 1/2 lb. apples
2 1/2 lb. cranberries
5 lb. sugar
3/4 pint water
Prepare the apples by peeling, quartering, and coring, then cut into dice. Put into a pan with half the water and cook to pulp, while in another pan the cranberries cook in remaining water until tender, taking about 12 to 15 minutes. Stir in the apple pulp, add the sugar, giving it time to dissolve, then boil rapidly for another 10 minutes, or until it sets when tested. Have small jars ready heated, fill, and cover at once.
Apples of the quick-cooking, codlin variety
Grated rind and juice of lemon
Small nut of butter
Peel, quarter, core, and cut the apples small; weigh, put into salted water, drain carefully, turn into pan with a well-fitting lid; cook over moderate heat, stirring from time to time until a fine pulp is secured. Keep simmering for 10 minutes, then add the small nut of butter, the grated rind of lemon, and a spoonful of the juice. Allow 6 oz. of sugar to each I lb. of fruit put in the pan. After the sugar has dissolved boil for another 10 minutes. Pot up into hot jars and seal.
This makes a delicious spread for children’s sandwiches, or for tarts and flans. It should keep for 2 to 3 months.
APPLE LEMON CURD
2 lb. firm cooking apples
1 lb. castor sugar
5 oz. butter
3 small eggs
Juice of 1 large lemon
1/2 saltspoonful ground ginger
1 teacupful water
Peel, cut, and core the apples and place them at once in a basin containing a quart of cold water to which a teaspoonful of salt has been added. When all are prepared, drain in a colander, cut small, place in a saucepan with the cupful of water and the lemon juice, bring to the boil and simmer slowly until cooked to a pulp. Remove pan from the heat and beat until free from lumps.
Add the castor sugar and butter and stir in well. Have the eggs beaten and stir into the mixture, sprinkle in the ginger, and return the pan to the stove and stir continuously while it thickens, but do not let it boil again. Put into hot jars and cover at once.
Apple Lemon curd will not keep so long as the Apple Honey.
3 1b. apples
3 1b. plums
2 1b. pears
6 lb. sugar
Peel and quarter and core the apples and pears. Divide the plums and remove the stones. Boil the stones with 3/4 pint of water for about half an hour. Strain and add liquid to the mixed fruits in the preserving pan. Bring all to boil and cook for 20 minutes, stir in and dissolve the sugar, then stir while boiling briskly for 15 minutes. Test, and if ready pour into small hot jars and seal down securely.