1 lb cooking apples (peeled weight),
roughly chopped
grated zest of 2 lemons
4 tbsp lemon juice
8 oz sugar
3 oz butter
2 eggs, beaten
Method :
Simmer the apples with the lemon
zest and juice until the apples are tender, adding a little water if
necessary to prevent the apples sticking and burning.
Remove from the heat and either
sieve the pulp or beat it until smooth.
Stir in the sugar and return the
mixture to the heat.
Bring to the boil and boil until
thick.
Transfer the mixture to the top of
a double boiler or a heatproof bowl set over a pan of gently
simmering water (make sure the bottom of the bowl does not touch the
water).
Add the butter, stirring until it
is melted.
Add the beaten eggs and cook
gently for 35-40 minutes.
Note :
This recipe makes a refreshingly tart
preserve which can be used as a filling for tarts, tartlets or cakes. It
needs eating straight away: if you want a preserve for storing, increase
the amount of sugar to 450lb. Pot into jars and cover.
