Bottled Pink Lady Apples

To fill a 1 liter Agee jar or 2x 500ml Agee jars


  • 6-10 Pink Lady Apples (quantity depends on how well you are able to pack into bottles)
  • 175g sugar
  • 600ml water
  • 1 vanilla bean (sliced down the middle and seeds scraped out into sugar mix)


  1. Peel, core and cut your apples into quarters or roughly the same sizes.
  2. Place apple pieces into a bowl of salted or lemon water to stop browning, while you are getting on with the rest of the process (25g salt to 1 liter of water).
  3. To make the sugar syrup, place water, sugar and the vanilla bean pod into a pan and bring to the boil. Reduce heat and simmer until sugar has dissolved.
  4. Carefully pack apples into your clean sterilised jars. (It looks great with the vanilla bean in the jar too)
  5. Pour the hot syrup into jars and give a sharp knock to remove any air bubbles. Screw on lid tight - then unscrew 1/4 to allow steam to escape while in the water bath.
  6. In a pot large enough to hold and cover your jar with water, you need to create a false bottom to stop jars from touching the bottom and cracking, place a folded tea towel on the bottom of the pot or a wire trivet.
  7. Completely cover with warm water (38'C) and bring to a simmering point (88'C) over a period 25-35 minutes. Once you have reached 88'C simmer for 2 minutes.
  8. The easiest way to take jars from water is to remove some of the hot water first (a cup is fine) remove from water and stand on a wooden board till completely cooled (overnight). Make sure to check the seal the next day to ensure it is closed properly.

Try our Spiced Pinot bottled apples recipe for a fun and delicious twist.