Apple sweets

Recipe from: 11/14/1991 12:00:00 AM
Ingredients 4
Servings 1


Serving Change
  • 12
    Granny Smith apples, peeled and cored
  • sugar (see method)
  • greengage jelly (see method)
  • lemon juice (see method)


Soak the apples in vinegar water to prevent discolouration. Boil for 1-2 minutes in a little water. Mince the apples and measure the quantity of purée, then place the purée in a large saucepan. Calculate the quantities of sugar, jelly and lemon juice required as follows: 100 g (125 ml) sugar for every 200 ml purée, and 80 g (1 packet) greengage jelly and 5 ml lemon juice for every 2 litres purée. Add the sugar to the purée and heat until the sugar has dissolved, stirring continuously. Sprinkle the jelly powder over the apple mixture, mix well and continue simmering. Add the lemon juice and simmer until the apple purée no longer adheres to the side of the saucepan. Stir frequently. Pour a 2,5 cm thick layer of the mixture into flat dishes. Leave to set (4-5 days). Cut into squares and dry on a flat surface – for example, a tray – for a week indoors and 1-2 weeks in the sun, depending on the weather. Store in airtight containers when dry. A box of apples (12 kg) makes about 3,5 kg of sweets.

Read more on: fruit


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.