1. Peel apples and remove the cores with a corer and reserve. Place apple cores and lemon in a piece of muslin and tie with string to enclose. Grate the apple flesh.
2. Place grated apple, muslin parcel and remaining ingredients in a large deep frying pan over medium heat. Cook, stirring occasionally, until sugar is dissolved. Bring to boil, then reduce heat to medium-high and cook, stirring occasionally, for about 20 minutes, or until reaches setting point.
3. To test for setting point, place a spoonful of mixture on a chilled plate and run your finger through it. If the mixture runs back together, cook it for a little longer. If the mixture stays separated, it’s ready to be bottled.
Tip
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