Apple Paste
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pare and core the apples, preserving the parings and cores.
- Put in jellypan, with a little cold water.
- Boil well.
- Strain through flannel jelly-bag.
- Take 1 lb.
- sugar to each tumbler of juice, weight for weight of sugar and pared apples.
- Put apples in juice and boil to a pulp.
- Add sugar and some whole ginger, cut into small pieces.
- Boil 20 minutes before taking -off ;
- add ground ginger to taste pretty hot.
- Dish into moulds, and, before turning out, set moulds in hot water for a few minutes.
- — Mrs Morton, Barbadoes House.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve