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I make spreads for ‘bread-and-jam’ (although more often I use them on crunchy rye crackers or homemade muffins) from fresh fruits: apples, pears, plums, strawberries, raspberries, kiwi fruit – whatever happens to be in season. I just pop the fruit into a pot, gently boil them down until they become thick with flavor and lose much of their water content, then add a little fresh butter, some spices and honey.
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HONEYED APPLE BUTTER makes 225 g (8 oz)
What you need 2 large apples, peeled, cored and chopped Here’s how Put all of the ingredients into a small saucepan and gently cook, stirring often, over a medium to low heat for 20 minutes, or until the apples have become tender and much of their water content has evaporated. Remove from the heat and purée the fruit. Serve in small bowls or store in the refrigerator. |
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‘Jams’ made in this way will keep in the refrigerator for four or five days. I find that seldom do they last this long as they are so delicious they are often devoured immediately. |
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Wonderful life-giving foods, and information about what some of them can do to help prevent premature aging, protect you from degenerative conditions such as diabetes, cancer and heart disease, enhance your mood, intensify your delight in love-making, even encourage sleep inspired me to write Cook Energy, for help for all of these things is to be found in delicious foods. Recipe This Week Archives |
