Jam the apple scraps into the glass jar quite tightly, so loose pieces cant float to the top.

Mix together the sugar and water until dissolved, then pour over apple until completely covered, leaving 2-3 cm at the top of the jar.

Cover with a breathable material, a bit of tea towel is fine and secure with an elastic band.

Place in the pantry and leave for 2 weeks.  You can give it a stir every now and then and skim off any brown scum if it appears.

After 2 weeks remove the apple scraps and place vinegar back into the pantry to ferment a further 2-4 weeks, depending on how tangy you like your vinegar.

Once you are happy with the taste of your vinegar, place an airtight lid on the jar and store in the fridge.  This is a vinegar so will last forever.