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Recipe by Lesley Waters

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1. Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
2. Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.

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• Frederick

  26 January 2008

  Frederick rated and commented on this recipe

  

  How long can this marmalade be kept in airtight jars?

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• robyn256

  18 May 2009

  robyn256 commented on this recipe

  This contains butter and no vinegar so I would probably use it within a week (3 tops) and keep it in the fridge.

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Ingredients

• 450g dessert apples
• 50g butter
• 85g light muscovado sugar
• 1 small lemon , zest, juice and squeezed out halves
• 1 bay leaf
• 1 tbsp brandy (optional)
• 100g walnuts , roughly chopped

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Difficulty and servings

Makes about 300ml

Easily doubled

Preparation and cooking times

Ready in about 30 minutes

Ingredients

• 450g dessert apples
• 50g butter
• 85g light muscovado sugar
• 1 small lemon , zest, juice and squeezed out halves
• 1 bay leaf
• 1 tbsp brandy (optional)
• 100g walnuts , roughly chopped

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