About this recipe:Try this recipe when you have so many apples on your tree that you don't know what to do with them all. This way, you can store them and also give as food gifts. The list of possibilities is endless - use on top of pancakes, muesli, yoghurt, or in pies, turnovers, strudels, etc.
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Method Prep:15min › Cook:20min › Ready in:35min
Fill a large stockpot with water and bring to the boil. Carefully lower seven 1L jam jars and their lids into the water to sterilise. Boil for 10 minutes. Remove with tongs and allow jars and lids to air dry on clean surface.
To make the syrup: Combine cornflour, sugar, cloves, salt and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Spoon the fresh apples slices into the sterilised jars, packing the fruit down. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Tightly screw on lids.
Carefully lower jars into pot of hot water again. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Carefully remove jars and set aside to cool (keep them several inches apart). Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
At what point do you add the cornflour - I assume its with the syrup as you say cook until thickened. I'm very interested to know - all the recipes I have for bottling use a product that isn't sold here and say that cornflour is not recommended. Has anyone tried this recipe yet please and if so, how did they get on? I have lots of local apple trees where I can get free fruit and would like to make use of them. - 19 Aug 2013