Preserved Apples

In a large pot, mix sugar, cornflour, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.

Sterilise preserving jars and lids by boiling them in a large pot of water.

Peel, core and slice apples. Pack the sliced apples into hot jars, leaving a 1 to 2cm space at the top.

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Place lids on jars and process in a water bath for 20 minutes.