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Cawston Press Spiced Apple Preserve

Spiced Apple Preserve

This makes a delicious spread for toast and crumpets.


  • 700g Bramley apples, cut into eighths, skin, core and all
  • 280ml Cawston Press Apple & Ginger Juice
  • 280ml water
  • 540g granulated sugar
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon ground cinnamon


  • Cook the apples in the juice and water until soft (approx. 5 minutes).
  • Push everything through a sieve into a clean pan.
  • Add the sugar and spices and bring slowly to the boil to dissolve the sugar.
  • Boil hard for 15 minutes until spluttering, taking care that the mixture does not catch and burn on the bottom of the pan.
  • Pour into warm, sterilised jars and seal immediately.
  • Will keep for 12 months. Refrigerate once opened.

Cawston Tips

  • If you have a heavy based pan use this or make sure you stir regularly.
  • For a morning treat serve with Greek yoghurt and granola or stirred through porridge to sweeten and spice it up.
  • You often add a couple of spoons of redcurrant jelly to gravy, do the same with this if you’re cooking pork, game or duck – it lifts the flavours in the sauce.

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