Waji's Spiced Apple Paste

‘It had to happen. Someone asked me for a Tasmanian product and I thought of… apples. But I wanted something that was different, not too sweet. I wanted an apple that had no graininess, a smooth, squeaky apple. Crab-apples have the highest pectin, and they are the driest apple.’

Dissolve a whole slab in water then glaze a leg of ham.
Cube it then roll in cinnamon sugar and serve with coffee or on a cheese platter.
Add a tablespoon to deepen a pork demi sauce.

My Spiced Apple Paste is
Crab apples, white sugar, lemon, mellic (apple) acid, cinnamon bark, cloves, cardamom pods; cooked, sugared, spiced, set, cut and cold-packed. Keep in a cool dark place. 200g.