Delicious and sticky homemade apple syrup. This is a great way to preserve excess apples.

Calling all unloved apples! All the bird-pecked apples, the bug-bitten and the ugly apples. 

Though most apples can be used, the largest and sweetest apples will make the sweetest syrup. Cooking apples won't make as sweet of a syrup.

First, you'll need apple juice which is made with a fruit juicer. 3kg of apples makes approximately 1.5litres of apple juice.

Let it sit for 5 minutes so the foam splits from the juice, then use a spoon to scoop it off.

Pour the juice through a cheesecloth into a wide frypan or saucepan. 

Bring the juice to a simmer and keep it simmering, on a medium heat, for about an hour. 

Stir it occasionally and use a spoon to scrape off the dregs that accumulate around the sides of the pan.

After about an hour the juice should have reduced considerably. 

The apple syrup can poured into a clean bottle and stored in the refrigerator for up to three months.