I eat a lot of plain yoghurt and I wanted something sweet to go with it but I wasn’t sure what. Sugar gets a bad rap nowadays and I try to avoid hidden sugars which is fairly easy to do if you don’t eat a lot of processed food but sometimes you need something sweet, especially with plain yoghurt and provided you don’t go overboard I don’t think it’s an issue.
I saw this recipe for pear honey and it seemed like it would do! Having looked on the interwebs for pear honey recipes, it seems that this is a less traditional version than the American version but I really liked it. It’s called ‘honey’ because of it’s texture but it’s really a smooth, runny jam really! The recipe, made 3 x 250ml jars and I’ve been eating it with my yoghurt for the last month.
I had 6 very sad looking apples in the fridge so I decided to adapt the recipe and this was the result. It’s more like applesauce but with sugar and cinnamon but it tastes good.
275ml golden caster sugar
1/2 heaped teaspoon of cinnamon
1. Sterilise 4 250ml glass jars (I ended up using 3 but a spare just in case is always useful), I sterilise by putting washed jars in the oven but if you boil the jars do that. If you want to keep this out of the fridge, then use Kilner jars and process using the method they recommend here.
2. Peel, core and chop your apples.
3. Put apples in a pan and add the lemon juice and 200ml of water.
4. Put pan over a medium heat and cook apples for 15 minutes or until the apples are soft.
5. Use a blender to puree the apples. (I used an immersion blender)
6. Measure the volume of the apple puree, I had 600ml, which was lucky because you need to use 275g of sugar for every 600ml of the apple puree. Which works out as about 46g per 100ml).
7. Add the apple puree, cinnamon and sugar back in the pan and heat. Once it gets to a simmer keep it there for 10 to 15 minutes.
8. Take off the heat and put into warmed jars. At this point you can keep in the fridge or process it as demonstrated in the video above.