© Michel BURY / CEDUS
Preparation: 30 mins
Cooking: Around 50 mins
Resting time: 2 hours
Ingredients for around five 325g portions
1.6kg preserving sugar
Wash apples by brushing under hot water, cut into four then cut each quarter in two. Pour a litre of water into a jam-making pan, or large saucepan, add the juice of the lemon, then apples. Cook for 45 minutes, until apples are tender and soft. After 2 hours, strain apples through a sieve for juice. Add preserving sugar for the amount of juice you have (1.6kg sugar for every 1.3kg juice).
Juice limes and add to mixture. Cook for 5 to 7 minutes over a high heat, stirring constantly, then share out into clean, sterilized jars. Label and store in a cool, dry place.
Tip: Sterilize jars by washing in hot soapy water and heating in a moderate oven for 5 minutes.