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What you need:

400g plums
2 cooking apples
170g blackberries
350g castor sugar

What you do:

Cut the plums in half & take out the stones. Cut the plums into chunks.

Cut the apples in half, take out the cores then peel & cut into chunks.

place in a saucepan along with the plums & blackberries along with a little water.
Simmer gently for around 15 mins until partly cooked.

Add the sugar & cook gently until the sugar has dissolved.

Simmer for 30 mins until the fruit is cooked, but still has texture & the mixture has thickened & is just slightly jammy.

Spoon into clean sterile jars, cover with tight- fitting lids and leave to cool.

Store in the fridge for a couple of weeks.

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What you need:

9 small red apples
wooden skewers
1lb /450g sugar
1/4 pt /150ml water
1 oz /30g  butter
1 tbsp glucose
3 drops red food colouring

What you do:

Wash and dry the apples thoroughly. Impale them on the skewers.

Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 C or is at hard crack stage.

When mixture stops bubbling, add the red food colouring.

Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set.

When cold wrap in cellophane or greaseproof paper.

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What you need:

3lb / 1.5kg of already cooked beetroot ( chopped)
1lb / 400g onions (diced)
1lb / 400g of apples ( chopped)
1lb / 400g sugar
1pt / 600 ml white vinegar (spiced)
2tsp / 10ml salt

What you do:

In a saucepan, pour in a little of the vinegar, then cook the chopped onions for a short time.
Then add the apples, beetroot & salt with a little more vinegar…just enough to stop it burning, & cook for around 15/20 mins or until the apples are soft.
Stir in the sugar until its dissolved with the rest of the vinegar and simmer for around another 20 mins or until its thickened.
Pour into hot jars.
Leave to cool, then cover with lids.

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