Gran’s bottled apple

1 Peel, core and slice the apples. Use a processor for slicing if you have one and then place the apples with a dash of water in a large saucepan. The water is simply to stop the apples from sticking and burning on the bottom of the pan before they have a chance to release their own juices and begin to cook. Stir the apples frequently, simmering them gently.

2 When they are soft, use a potato masher to pulp them into a smooth, sauce-like consistency. Check for sweetness and add sugar if needed, then bottle while piping hot.

3 To bottle apple, place a hot, sterilised jar into a heatproof dish and fill with hot apple right to the brim. Slip a long flexible knife down the insides of the jar to release air bubbles then quickly top up with a little extra apple or a drop of boiling water and place on a seal so that when you press the seal down, excess apple or water flows down the sides of the jar, pushing out any air. Keeping pressure on top of the seal so no air gets in, screw the screw band into place and set aside to cool.