About this recipe:This is an apple spread recipe that was passed down to me. It's actually more of a jam but it is always delicious spread on toast, muffins or crumpets. If you don't want it to be tangy, you can replace the cider vinegar with water.
Place apples, cider vinegar and sugar into a large stockpot. Cook over medium-low heat until soft.
Pass the fruit through a sieve and measure the the apple pulp in cups.
For each 1 cup of apple pulp, mix in 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice and 1 tablespoon of lemon zest.
Spoon the mixture into a pan and cook over a medium or medium-low heat until it "sheets" from the spoon (see below).
The sheeting stage can be tested as follows: take a small amount of the apple in a spoon and let it cool slightly.
As it thickens, two large drops will form along the edge of the spoon (as you hold it upside down) one drop on either side of the spoon. When these two drops come together and fall as one drop off the spoon, the sheeting stage has been reached.
Pour into hot sterilized jars. Process for 10 minutes in a boiling water bath.