Raw material

- Fresh apples of the green variety, if possible (Grand Smith): 20 kg.

- Cinnamon or clove: optional

Materials and equipment

- Aluminium pot with lid.

- Boards for cutting the fruit.

- Pulper.

- 250 or 500 g jars with screw-band lids.

- Kitchen utensils: wooden spoon, knives, funnel, skimmer, wooden chopping blocks, an assortment of plastic containers, kitchen cloths.

- Clothbag for the sterilization of jars (optional).

- Source of heat.

Processing

- Wash the fruits in drinking water.

- Blanch the fruits whole (the smallest) or in halves (the larger ones) for 10-15 minutes until they become softer.

- Cool the fruits partially and cut them in small pieces.

- Put the pieces through the pulper.

- Weigh the pulp.

- Heat the pulp, with or without cinnamon, in a pot until its volume is reduced by half. Use a wooden spoon to stir the mixture every now and then, to make sure that it does not stick to the pan.

- Pack the concentrated pulp in the jars, previously cleaned and sterilized with boiling water, making sure that they are filled to the brim with the pulp still hot. -

- Seal the jars.

- Sterilize the jars in boiling water for 15 minutes.

- Cool the jars with a jet of cold water, making sure that they do not break.

- Dry the jars and screw the lid on more tightly.

- Label and store.

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