– Fresh apples of the green variety, if possible (Grand Smith): 20 kg.
– Cinnamon or clove: optional
Materials and equipment
– Aluminium pot with lid.
– Boards for cutting the fruit.
– 250 or 500 g jars with screw-band lids.
– Kitchen utensils: wooden spoon, knives, funnel, skimmer, wooden chopping blocks, an assortment of plastic containers, kitchen cloths.
– Clothbag for the sterilization of jars (optional).
– Source of heat.
– Wash the fruits in drinking water.
– Blanch the fruits whole (the smallest) or in halves (the larger ones) for 10-15 minutes until they become softer.
– Cool the fruits partially and cut them in small pieces.
– Put the pieces through the pulper.
– Weigh the pulp.
– Heat the pulp, with or without cinnamon, in a pot until its volume is reduced by half. Use a wooden spoon to stir the mixture every now and then, to make sure that it does not stick to the pan.
– Pack the concentrated pulp in the jars, previously cleaned and sterilized with boiling water, making sure that they are filled to the brim with the pulp still hot. –
– Seal the jars.
– Sterilize the jars in boiling water for 15 minutes.
– Cool the jars with a jet of cold water, making sure that they do not break.
– Dry the jars and screw the lid on more tightly.
– Label and store.