1 kg Apples
750 grams Sugar
2 cups Water
2 teaspoons Lemon juice or 1/2 teaspoon Citric acid
Method
Peel, core and cut the apples into slices, cook in water until tender.
Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
Cool a little and pour into sterilised jars and cork tightly.
Serve after one day.
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