• 1.1kg Bramley apples – roughly chopped (do not peel or core)
  • 100ml lemon juice
  • 900g granulated sugar
  • Grated rind of 4 lemons


  • Place the chopped apples and lemon juice in a heavy based saucepan and gently simmer to a puree.
  • Rub the puree through a fine sieve and return to the pan with the grated lemon rind.
  • Heat gently and add the sugar. Stir until the sugar has dissolved.
  • Bring to the boil and cook rapidly until setting point is reached (104°c).
  • Spoon into hot jars and seal.