Not only has the parent’s apple crop this year been bountiful, it has also been early. I’ve been adding them to salads, baking them, chopping them for easy additions to our lunches and chucking them into chutneys. This one is I had bookmarked for when the seasons started to change but with two carrier bags of apples sitting in my kitchen, they needed to be used up.
Recipe adapted from here. Makes two 260gr jars.
100gr dark brown sugar
4tbsp double cream
600gr Bramley apples, peeled, cored and roughly chopped
Juice and zest of one lemon
250gr golden caster sugar
1, Make the toffee sauce by adding the butter, honey and sugar to a small saucepan and stir until the butter has melted and the sugar has dissolved.
2, Simmer gently for 4-5 minutes, remove from the heat. Stir in the cream and leave to cool.
3, Put the apples, water, lemon juice and zest into a large saucepan and place over a medium heat. Cook the apples until they are just starting to go soft.
4, Add in the sugar and bring to the boil for 5 minutes or until the jam is thick.
5, Alternate layers of toffee sauce and apple jam in sterilised jars.