Ingredients
¾ pint (400ml) medium cider | 4oz (125g) almonds, blanched and chopped |
1lb (450g) soft dark brown sugar | Grated rind and juice of 1 lemon |
4lb (2kg) cooking apples, peeled, cored and chopped | 1 level teaspoon mixed spice |
1lb (450g) currants | 1 level teaspoon ground cinnamon |
1lb (450g) raisins | ½ level teaspoon ground cloves |
4oz (125g) glac� cherries, chopped | 2 tablespoons of rum |
Method
- Place cider and sugar in a preserving pan or large saucepan. Heat gently until sugar is dissolved.
- Stir in all the remaining ingredients, except the rum.
- Bring mixture slowly to the boil, stirring all the time.
- Half-cover with a lid and simmer gently for 30 mins or until the mixture has become a soft pulp, stirring occasionally.
- Test for sweetness, adding more sugar if necessary.
- Remove from the heat and leave to get completely cold.
- Stir in the rum.
- Pack into clean dry jars and cover with a waxed circle and cellophane as for jam.
Store in a cool, dry place.