Preserving Apple Slices

With the figs turned into jam, it became urgent to devote some attention to the apple tree, which was also straining under the weight of its own fruit. My mom and I sliced these apples into thin slices, before bottling them for the winter, when our willing tree is bare. I show you step by step how easy this is to do in today's blog.

The day started with me picking a whole bath full of apples and washing them in the outside trough.

My mom and I then parked ourselves in front of the TV and peeled, cored and quartered all of those apples! We added lemon juice to the water to prevent the apples from turning brown due to oxidization. You can also add salt and vinegar to your water for the same reason.

The apple quarters were then sliced into thin slices.

In the meantime, I started a thin syrup on the stove, working on a sugar/water ration of 1:4. This means that I used 2 cups (500 ml) sugar for every 8 cups (2 Litres) water. This solution was brought to the boil.

We kept all of the pretty slices and firmer apples. The smaller pieces were kept aside to be turned into chutney later. I will tell you more about this in the next blog.

Once the syrup is boiling, the fruit is immersed in it and it is allowed to boil until the apples turn slightly transparent.

The jars have already been sterilized and the hot preserve is transferred to the bottles before being tightly sealed. Do not allow any air bubbles to be trapped inside.

Simply delicious!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
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Jy kan Tuinstories hier koop.
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