|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|
- 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.