Bramley Apple Jam

This is made without any added pectin and the lemon juice is to give the fruit a lighter colour and to stop any initial browning. This is a wonderful Winter preserve for general use or in pies and tarts and as an accompaniment to roast pork and goose. The added cinnamon is optional, it adds a warm spicy taste that is ideal for seasonal Winter  eating. the apples aren't peeled but if you don't want it in your finished jam, peel the apples and put it in the muslin bag with the cores. The peel and cores contain a high level of pectin so are required to help set the jam.

Makes 5kg/10lb

3kg/6lb Bramley apples

3kg/6lb sugar

4 tablespoons lemon juice

1 litre/ 2 pints water

1 level teaspoon cinnamon

Method

1.Have a bowl of fresh cold water from the amount in the recipe containing the lemon juice ready to hold the apples.

2.Do not peel the apples, halve and core them and reserve the cores. Slice and dice them very thinly and put in the water and lemon juice. Put the cores in a muslin bag.

3.Put the prepared apples,the water they were in and the muslin bag containing the cores in the pan.

4.Simmer until the apples begin to pulp.  Add the sugar and cinnamon if you wish and dissolve, stirring gently.

5.Boil rapidly and test for setting point after 5 minutes.

6.Allow jam to cool a little then ladle into jars.

This should keep for up to a year un-opened.