500g (4 medium) Granny Smith apples, peeled and cored
Juice of 1 lemon
3 cups Chelsea Jam Setting Sugar
1 cinnamon stick
1¼ cups finely chopped dried figs
125g toasted walnuts, roughly chopped

1. Line 2 x 12 hole (1/3 cup) muffin trays with plastic wrap.
2. Weigh apples ensuring you have 500g. Process apples in food processor until it forms a smooth puree.
3. Combine apple puree, lemon juice, sugar, cinnamon and figs in a large heavy based saucepan. Cook, stirring over medium heat for 10 mins.
4. Increase heat and bring to the boil, for 4 mins. Remove from heat and stir through walnuts.
5. Pour into prepared muffin pans and allow to set overnight in the refrigerator.
6. To serve, unwrap paste and enjoy with a selection of cheeses.