An Abundance of Apples, A profusion of Pears
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Ingredients

  • 1.4 kg
  • 2 cloves garlic
  • 450 g ( 1lb) under
  • 2-3 hot chillies
  • ½ tsp ground ginger
  • 1 lt (2pints) malt vinegar
  • Spiced Pears
  • 1.4 kg (3lb) pears
  • 1 pin
  • 2 sticks of cinnamon
  • 6 dried red chillies
  • 1 dsp mixed
  • pepper corns
  • allspice
  • cloves
  • tsp
  • allspice
  • 1 tsp whole cloves
  • ½ tsp salt
  • 5 minutes to release the flavours of the spices.
  • 3 Kg (6lb) crab apples
  • 1½ litres (3pts.) water
  • 1. Wash the crab apples, cut in two and put in the preserving pan with the water and your chosen spice
  • 3. Put the pulp into the jelly bag over a suitable bowl
  • 6. Add the juice and the sugar to a clean preserving pan and stir over a gentle heat until all the sugar has dissolved
  • 8. Pot up in hot sterilised jars, cover and label

Instructions

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