Many of you lovely intrepid EXPAT B&B and Gite owners in France, are serving up bloody marvellous grub every morning! No complaints, I'm sure!
What is nice, is that this time of year fruit is in abundance! We are overrun with it if we've made sure those gardened are tended well! Those holiday makers love, love, love fresh, homemade produce!
Although normally, I would post this recipe around the end of summer or early autumn, I came across the recipe in my notes and thought why not?
I've made all sorts of jams and preserves over the years. Sometimes with fruit I have left over from the farmers market or my own home grown. Either way, it's a crime to waste any fruit, even if a little over ripe, right?
So here is my Apple jam. Fab with French bread, croissants, on pork, yogurt, in cakes or ice cream! I leave the apple pieces quite chunky for maximum flavour but if you are not keen just ensure the pieces of apple a cut smaller and cooked for longer!
For a pint of apple jam
You will need
4 Cups of sliced apples
1 cup of caster sugar *you can reduce the sugar if you want for a looser mix
juice of 1 lemon
2 teaspoons of orange zest
2 cinnamon sticks
1/2 teaspoon of ground nutmeg
Pop these in a pot on high heat till it boils, then turn down and simmer for 10/30 mins. Depending on how chunky you want the apples.
Ensure you have sterilized your jam jars with boiling water after washing them throughly.
Bottle up your jam but leave the lid off until the mix is cold.
Whack on a fancy table and serve!