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You will need
12 medium-sized cooking apples, about 4 lbs.
8 cup sugar
1 lemons, rind and juice
3 tbsp. ground ginger
4 whole cloves, tied in cheese cloth
Method
Peel and slice apples...
By mixing the apples with a chunky apricot jam and the juice of one lemon...) thinly sliced apples
juice of 1 lemon
80 ml (1/3 cup) organic apricot jam
sucanat
cinnamon...
, and imagine all the possibilities that apple pumpkin butter can bring.
I still want to make more jams...
Ever since mom passed, I think I adapted to the old fashion jam/preserve making wife. All I need...
I just so happen to work with a very talented Jam-maker and I recently helped her out by making her logo & designing her packaging/labels, and for payment, I get jam!... Not too shabby! You can check...
you like to use for this pie. My favourite is plum jam, but I also like the apricot jam very much.
As for the apples... out in the form, add a layer of jam at the bottom:
Now take your apple mixture and using your hands...
.
When the tarts are finished with baking I like to brush some jam on the apples for the finishing touch.
... tarts with figs (vijgen), apples and almonds.
180 g (1 1/2 cup) all-purpose flour (gebuildmeel)
80...
making jams and jellies, but somehow never got around to it this summer. While flipping through The Joy of Jam, Jellies, and Other Sweet Preserves I saw a chapter dedicated to fall’s most abundant fruit...
jars of apple butter (and jam and jelly) can keep for about a year in the pantry.
Enjoy! Now it’s...? Have you ever made your own?
Filed under: Information, recipes | Tagged: apple butter, apples, canning, Eat With Me, jam, Linda...
them as is. Then, I was inspired to try making my own freezer jam using agave nectar instead of sugar.
I've read some blog posts on how to do it, but I wasn't sure how to make it work without pectin. I remembered reading once about how apples... 
. I noted there were many choices. I realized I did not know the difference between jelly, jam, and a marmalade. Actually, add to that list: (apple) butter, preserves, and spread. So here we go, into the world wide web for information.
Next time... 
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