This is great to make when apples are abundant. Serve as a topping on pancakes, waffles or ice cream. It makes a heavenly yoghurt pot, topped with crunchy muesli. The preserves can also be used to fill puff pastry parcels or a tart.
1kg caster sugar
1 dessertspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
2.25L (4 litres) water
3 tablespoons lemon juice
6kg (3 lb) peeled, cored and sliced apples
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Place a rack in the bottom of a large stockpot. Fill pot with hot water. Sterilise seven 1-litre preserving jars and their rings and lids by placing on rack, jars upright.
Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air dry. Save water for processing apples.
Combine sugar, cornflour, cinnamon, nutmeg, salt and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilised jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Tightly screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.