This unique small batch Easy French Apple Jam Recipe is simple to make, has a gorgeous golden color, a fresh apple flavor, a chunky texture, and a surprise hint of spice from the cardamom.
This fabulous jam is worlds away from apple pie filling, although you could certainly use it to bake with. It’s so delicious and versatile that I’m surprised you don’t see it more often. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. I got two big pints of it, and we’ve been spreading it on toast all week. If you want a real treat, get yourselves some warm croissants to go with it. I’m already dreaming up ways to bake it into something fabulous…
There are so many apples available right now, and you can really use any variety you like. I mixed Granny Smith and Honeycrisp. If you have local apples, all the better. But be aware that other varieties may behave differently when cooked. Mine retained their shape and color well, and they’re pretty commonly available in stores.
TIP: All apples have a lot of natural pectin, which helps to thicken the jam as it cooks. I used a little powdered pectin as insurance, but you can leave that out if you don’t have any, you may just have to boil the jam a little longer. Don’t skip the lemon juice, though, because that helps prevent the apples from turning brown.
Rather than go with the obvious choice of cinnamon to spice up this jam, I used cardamom pods, lightly crushed to release their little black seeds. The result is subtle and keeps the flavor from reading as ‘apple pie’. I love warm flavor of cardamom, it’s ‘different’ without being overpowering. I love it so much I even have a PINTEREST BOARD devoted to it! If you want to use a mix of fall spices like cinnamon, nutmeg, allspice and clove, that would be nice, too, just don’t overdo it.
TIP: If you don’t want the texture of the whole pods in your jam, use just the little black seeds.
Homemade jams and jellies make great “from my kitchen” gifts during the holidays! If you love apple preserves, be sure to check out my ONE HOUR NO SUGAR APPLE BUTTER, and my CRANBERRY APPLE BUTTER. But I’ve made jam, jelly, or butter out of just about every fruit out there, so check out my whole collection ~
Apple Jam
Ingredients
- about 6 apples I mixed Granny Smith and Honeycrisp
- 2 1/2 cups sugar
- 5 cardamom pods crushed (use a rolling pin or heavy spoon to gently crack open the pods)
- juice of 2 lemons divided
- 2 Tbsp pectin powder this is totally optional, the jam will set without it
Instructions
- Fill a large bowl with cold water and add the juice of 1 lemon.
- Peel, core, and quarter the apples and add them to the lemon water as you work.
- Remove the apples from the water (discard the water) and finely dice them.
- Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil.
- Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot.
- Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. See note below for preserving options.
Make it your own ~
- To can this jam you can follow the instructions from the Ball® website: Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
- Add a few cranberries for a fresh flavor, or mix the apples with pears.
- Double or triple the cardamom for a delicious spread to serve with cheese and crackers.
For more apple inspiration, visit my collection of apple recipes here ~
102 Comments
Jowin
February 29, 2020 at 3:29 amMine didn’t quite turn out the way jam should. I used 6 sundowner apples. I weighed then before peeling and coring – about 850g. Are they on the small side? I then use about 300g sugar and 2tbsp lemon juice. I cooked them on high heat and about 20mins in the liquid has reduced to almost nothing. I quickly blended it but it was still on the dry side. I didn’t want to cook it any further for fear of burning it. It’s tasty but it’s definitely not jam. Where did I go wrong?
Sue
February 29, 2020 at 9:34 amI’m not sure what went wrong, but it could be the apple variety, maybe yours were less juicy. Also you should cook until thick, but there should definitely still be moisture in the jam, maybe you cooked too long? Hope this helps.
Brittany
February 11, 2020 at 10:34 pmI had a lot of fun making this recipe! I had 7 medium-to-small apples to use, which worked out to 592 grams after peeling and coring; I added in the pectin and 1/4 teaspoon mixed spice with the seeds from 10 green cardamom pods for a subtly spiced flavour!
I think I boiled it a little too long (36 minutes), so next time I’ll shoot for 30 :) I think I’ll also run the apples through the food processor in lieu of finely chopping next time, because I don’t have an immersion blender and trying to scrape the quickly setting jam out of the normal blender was…fun :P I would like to have the apples be very fine and small from the outset in future, so I get a relatively smooth jam.
The jam’s a gorgeous reddish colour, and I look forward to trying the jam when it’s cool!
Sue
February 12, 2020 at 5:21 pmI’m so glad this was a success for you Brittany, I can’t wait for next apple season!
emily sue
January 14, 2020 at 4:44 pmRather than canning the Frenh apple jam may it be stored in the freezer.
Sue
January 14, 2020 at 5:08 pmYes, for sure.
emily sue
January 14, 2020 at 4:06 pma friend asked if I could create a crunchy tt apple jam ala Smuckers type. I ha tried and tried with Husband as my taste tester. I found your recipe and finally have a jam that is just right. She is happy, happy and am making more for The Husband. I added a pinch of ginger and nutmeg (using my dab / pinch / smidge measuring spoons :)
Sue
January 14, 2020 at 5:08 pmThanks so much Emily Sue, I’m glad it worked out so well for you.
Kelly S
December 29, 2019 at 3:35 pmExcellent recipe: we’ve made this twice. It’s the prettiest jam in our pantry!
Alan Gartner
November 12, 2019 at 3:26 pmThis is a unique recipe! The flavor isn’t what you would use on Wonderbread. I had two tablespoons left over after canning 6 pints. My wife took out crackers and cheese. No more leftovers! I recommend a good blue or Camembert….yum!
Sue
November 12, 2019 at 3:37 pmTotally!
Terrell
October 10, 2019 at 11:23 amWe love how simple the recipe is but it’s overly sweet for us so I’m going to reduce the amount of sugar next time and triple the recipe we have about 8 apple trees
Sue
October 10, 2019 at 11:24 amLucky you!!
Lorna
September 22, 2019 at 8:28 amNot great at cooking, but have decided to make different jams this year and this worked out well following your instructions – thank you! Used ‘red devil’ apples which are quite sweet, so only put 1/2 the amount of sugar in, although I didn’t have enough white sugar so had to mix with brown – so didn’t get the lovely colour, but still got the yummy taste! Also used 1 lemon and 2 limes (again as that’s all I had!)
Sue
September 23, 2019 at 7:47 amJam making is a great way to get into cooking, thanks for your feedback Lorna!
Rachel
September 13, 2019 at 7:13 amHi! Can I ask what sugar you are using please? I have caster and granulated but don’t know if I have enough of one so may mix them if that would work?
Sue
September 13, 2019 at 7:26 amI use granulated sugar, unless otherwise noted, in all my recipes Rachel. I think a mix would be fine.
Jessica Petrie
September 4, 2019 at 1:21 pmWhat is the overall yield for this recipe? (in cups)
frank
August 31, 2019 at 9:51 amThanks for a wonderful and simple recipe from someone with food allergies! I used 2lbs granny smith and 2lbs honey crisp cooked in my enameled cast iron which did not require pectin. I did not use cardamom but 1/2 tsp of cinnamon.
Sue
August 31, 2019 at 11:18 amThanks for taking the time to give us your feedback Frank, apples have so much natural pectin they really do thicken up nicely.
Jessica Petrie
September 4, 2019 at 1:28 pmWas 1/2 tsp of cinnamon enough, or would you add more if you were to make the recipe again?
John Rosiak
December 16, 2018 at 7:20 pmAre you using the green or black cardimom pods?
Sue
December 16, 2018 at 7:34 pmThe green ~ the black are super strong and really only used in curries, etc.
John Rosiak
December 17, 2018 at 9:40 amThank You.
Ash
September 14, 2019 at 9:40 amI just picked some Honeycrisp apples from my tree this morning and went looking for a recipe, I think I’ll give yours a try. I have small apples…would 4lbs be enough? I’m usually pretty imprecise too…but I want a good balance of flavors. :) Thank you!
Sue
September 14, 2019 at 10:03 am4 pounds sounds about right if your apples are small. How lucky that you have a Honeycrisp tree, wow!
Vicki L Hill
November 9, 2018 at 7:46 amthis looked so pretty in your pictures. i spent all day making a dozen half pints. only thing mine are the color of apple butter. i used the seeds and no pectin. threw in 6 pears and a little cinnamon. what could have went wrong??it tastes good but sure wanted the pretty yellow. so disappointed. they are Christmas gifts. i would have used grd cardmon if i had known it would not have been yellow and showed up the seeds. any ideas.thanks vicki
Sue
November 9, 2018 at 7:54 amIt could have been a few things Vicki…the type of apples you used might have caused the darker color, or the pears, since they tend to darken as they cook. Even the cinnamon, believe it or not, can darken things quite a bit. Sorry the color disappointed you, if you try it again try Honeycrisp apples.
John Akermanis
October 28, 2018 at 6:12 pmIt took a little time, but it turned out fantastic! I did not have cardamom seeds, but used passion fruit and dried cranberries and a bit of cinnamon. I have never done this before, but it was super easy. Thanks for a great recipe.
Wasaga Beach, Ontario, Canada
Sue
October 28, 2018 at 6:14 pmYou’re so welcome…I love the passion fruit in there, interesting!
Georgina
October 23, 2018 at 12:26 pmPlease tell me how much cinnamon to use and also how much lemon if I have fresh already squeezed. Thank you
Sue
October 23, 2018 at 12:36 pmIf you are substituting cinnamon for the cardamom you can use it to taste, maybe start with 1/2 tsp. and go from there. You could also break up a cinnamon stick and use that.
You will need about 2 Tbsp of lemon juice for soaking the cut apples, and 2 Tbsp later in the jam.
Christine Ramos
October 23, 2018 at 11:33 amHow long does it last if not doing the canning?
Sue
October 23, 2018 at 11:53 amAbout 3 weeks, unless you freeze it, then it will last up to a year.
Sydney
October 18, 2018 at 12:25 pmHow much of water is used? I didn’t see that mentioned in the recipe.
Sue
October 18, 2018 at 12:28 pmThere is no water in the jam recipe, Sydney, the apples cook down and release their own liquid. The bowl of water with lemon juice is just for soaking the apples so they don’t brown while you cut them.
Xachi
September 30, 2018 at 6:30 pmHi! I recently bought an instant pot. Is there a way to use it with this recipe? Thanks in advance and greetings from Mexico : )
Sue
September 30, 2018 at 7:35 pmYou could experiment, Xachi, but remember that this recipe relies on cooking out the moisture to thicken the jam, and the IP keeps moisture in.
Marie
September 9, 2018 at 5:44 pmDelicious!!!
Sandie
September 4, 2018 at 6:17 amI only have ground cardamom. It isn’t a spice I use a lot so I really don’t want to buy more. Would ground work?
Sue
September 4, 2018 at 7:12 amYes, that will work. Use it to taste.
Steven Sippel
September 3, 2018 at 7:41 amHi Sue,
The end of the recipe states to see note below for preserving options. I am unable to find the note. I wish to preserve for longer storage.
Sue
September 3, 2018 at 7:50 amIt’s there now Steven, not sure what happened to it!
Melissa
February 26, 2018 at 4:54 pmThis is really good. I used 1 tsp ground cardamom next time will use double. Added about 1/2 tsp cinnamon. I found this did not need pectin. I boiled for 35 minutes. Will reduce time to 30minutes. Great recipe.
Sue
February 26, 2018 at 5:12 pmThanks Melissa!
Sue S.
October 16, 2017 at 12:56 pmAnnoyingly imprecise measurements! How big are your apples? How many pounds? How many cups of chopped apple? If all I could find were cardamom seeds, how many are in a pod? That being said, I guessed, and although I put in too many seeds, it made a lovely and delicious yellow jam, so I guess all is not lost!
Sue
October 16, 2017 at 1:11 pmSorry Sue, I believe cooking should be easy going, and in a lot of my recipes there is wiggle room with ingredients. With a jam like this you can afford to be a little imprecise, it will usually work out. Unless your apples are super small, 6 is a pretty standard measure. I’m glad it all worked out in the end for you!
Pier Sanna
October 19, 2016 at 9:16 pmI had been wanting apple jam for a long time and made this recipe using 4 kinds of just-picked apples. This is easy to make, cooked in a little over an hour (without pectin) and made 2 pints exactly. I used a potato masher to mush it up a bit about 30 minutes in and got a perfect texture. The recipe is just enough – give away 2 and keep 2. Looks great in the jars. I love the use and taste of cardamon but a little bit of vanilla bean would help out. Too many seeds though – make a cheesecloth sack to contain the seeds and then add some back to give it that intense cardamon flavor. Oh the flavor – this is delicious with a capital “D”. Next time I will make one with cinnamon, etc and the second batch with cardamon.
Mayank
October 8, 2016 at 4:53 amI prepared jam for the first time in my life and I am glad that I stumbled upon the best thing. It is fresh, savoury and simply stunning. Thank you very much!
Already pinned it!
Sue
October 8, 2016 at 7:52 amYay Mayank! I haven’t made this in a while, but your description makes me want to cook up a batch today :)
Vicky
September 23, 2016 at 7:52 pmCan you divide the recipe into 1\2 pints instead of pints?
Sue
September 23, 2016 at 8:06 pmAbsolutely, you can put it in any size jars, Vicky.
Nina
September 20, 2016 at 2:13 pmI have whole cardamon – not ground, not pods. Can you tell me how much whole cardamon to use?
Thanks much
Sue
September 20, 2016 at 6:13 pmYou mean you just have the little black seeds? You can use them to taste, Nina, but you could start with 1 tsp.
Kate
September 14, 2016 at 4:16 pmYum! I can’t get enough of this jam since I made it last year for Thanksgiving! It was quite the hit and I’ve been giving some as gifts since! I also just included a link to this page in my latest post on growwildmychild.com Thank you so much for the inspiration.
Sue
September 15, 2016 at 7:22 amThank YOU so much for coming back to let us know, and for posting about it, I’m heading over now :)
Yolande Mirza
August 28, 2016 at 6:50 amHi, lovely recipe. Only thing is that I follow the quantities, but then ended up with 1 bottle of jam only. It completely boiled off. I don’t know how everyone else got 1liter (2pints)? What am I doing wrong?
Faye
June 24, 2016 at 7:48 amI’ve been making jam for 45 years and have never messed with a water bath yet and haven’t had any problems. Just this morning I opened a jar of cloud berry jam I made literally 7 or 8 years ago (didn’t mean to keep it that long) and it’s still great. We will use it. But I do store it in a spare refrigerator or sometimes in the wine cellar but this bottle had been in a fridge I keep especially for the purpose of storing flour, dried fruits, nuts, etc.
Shivani
June 9, 2016 at 1:26 amThanks for the recipe Sue. I made it today, and it turned out great. The cardamom addon was a break from the regular and guess what- my son loved it. I could eat it whole right now! Really glad I found you!
Sue
June 9, 2016 at 3:19 pmI’m so glad Shivani :)
Meredith
June 4, 2016 at 2:33 pmCardamom is a traditional Scandinavian spice, so I was excited by the recipe, since I’m also a great fan of chunky apple sauce and jam. The difficulty is that I live in a remote rural area, and I’m not able to find cardamom pods, but I do have a good quantity of ground cardamom. Can you suggest substitution measurements between pods and ground? Thank you.
Sue
June 4, 2016 at 2:58 pmI think you can go by taste, Meredith, and maybe start with 1/2 teaspoon? You can taste it and add more if you like.
Toa Mukerji
May 23, 2016 at 11:26 amI made this jam today. It came out delicious!! I put come chopped ginger while cooking. It was a hit!! Thank you so much!!
Sue
May 23, 2016 at 12:01 pmI’m so glad Toa — and thanks for the fresh ginger tip, that really sounds great, I’ll try it next time :)
Kelly
May 22, 2016 at 6:07 amI’ve never thought of making apple jam. Would be great in some fall recipes.
Sue
May 22, 2016 at 7:13 amThanks Kelly – it’s pretty versatile stuff :)
Christie Tuggle
April 28, 2016 at 1:54 pmWould so much like to have your French Apple Jam recipe. It sounds so good.
Anette
January 16, 2016 at 2:27 amDear Sue, thanks for this super-delicious recipe!! I especially like the different taste the cardamom pods add to the “plain apple”! It was a first time for cardamom ever for me and I can tell, it’s been a huge success! I had to go to a special spice stall at the “Weihnachtsmarkt” here in Frankfurt to find cardamom pods. They’re not available in Supermarkets. Even there they had to look for the small satchel in their inventory. “We have it, just have to find it!” The owner said. While waiting for his wife and grandson to search the stall I told him, that I wanted to make apple jam following your recipe with the pods. And soon a little crowd gathered around me, listening intently and asking questions about where to find your recipe and “what?!? Cardamom and apples?!? Never heard of!!” (Here in Germany we use cardamom for Xmas bakery only).
So thanks again for sharing the recipe, you created a wonderful pre-Xmas event for me!
Anette
Sue
January 16, 2016 at 8:40 amBest comment ever Anette! You paint such a vivid picture of your experience, and I’m so glad you liked the jam. It sounds like you’ve gotten me some new German fans, thank you!
Kate
November 30, 2015 at 8:54 amThis was amazing! I made a batch of this and threw in some crab apples growing wild near my house. We served it for Thanksgiving and it was such a hit! I just linked to this page from my post today at growwildmychild.com
Thanks for the inspiration!
Kimi Wei
November 24, 2015 at 9:59 pmI love your recipes … and have been wanting to can something for a while but keep chickening out at the last moment. This jam sounds so simple, though, I’m going to try it.
Any guidance on how many cardamom seeds to use, once they’re out of the pod?
Francine Racette
October 24, 2015 at 11:58 amI only have ground cardamom. Can I use it and if yes how much ?
Sue
October 24, 2015 at 12:03 pmUse to taste, Francine…maybe start with 1/2 tsp.
Lynne
October 18, 2015 at 4:01 amJust made the lovely apple and cardamom jam- ddddeliocious :)
I cannot wait to share it will my family and friends – so easy to makes – the aroma wafts around the house and the jam looks so lovely and golden in the jars:)
So glad I came across the recipe after a friend gave me a huge bag of apples from her garden.
Sue
October 18, 2015 at 9:01 amI’m so happy you liked this Lynne. I am also jealous that you have a friend with an apple tree, what a luxury :)
Yvonne La Lionne
October 15, 2015 at 9:46 amHi, Sue!
I tried this today because a friend gave my husband and me some sweet, hand-picked apples. I like the more Gallic quality of this apple jam than others that I’ve tried so I gave it a shot. For my batch, I had about 7 medium to small apples. I used the same amount of sugar and lemon juice as in your recipe plus Pomona’s pectin, which gels according to how much citric acid is present. I thought it would work great here since there’s so much lemon juice involved.
I just ladeled (sp?) some into my little 4oz. jars. The whole process was a pleasantly aromatic one — with the ripe apples and cardamom just hitting it off. One jar for the friends who gave us the apples, one for us and one for someone I like a LOT. Mine may be more like a spread, since I boiled it a little long, but it sure *tasted* like fall!
Thanks for the inspiration!
Sue
October 15, 2015 at 10:03 amYou’re so welcome Yvonne — thanks for letting me know how it turned out!
Pavel
September 23, 2015 at 9:06 pmI just made apple jam and it turned out the same way i used 30 apples and multiplied everything by 5. I also made my own pectin and the jam was ready alot quicker. 6 apples roughly equal between 3.28 pounds and 3 pounds is what i ened up with weight
Sue
September 23, 2015 at 9:09 pmThanks for the feedback, Pavel!
Aisha Marie
June 17, 2015 at 12:22 pmSimply beautiful! I can’t wait to try it! And I love seeing the little cardamom seeds against the golden apple jam. Yummm!
Larissa Troy
December 11, 2014 at 3:37 amWhat is the weight value of the apples? I’m using small apples so the weight would help with balancing of the quantities of ingredients.
Marianne
September 11, 2014 at 2:28 pmHow did you manage to keep that beautiful bright color? I’m afraid mine will turn brown (like apple butter) with the cooking.
Sue
September 11, 2014 at 5:59 pmThat really surprised me, too, Marianne. All I can say is, follow my directions, and use a mix of Granny Smith and Honey Crisp. Good luck!
Marianne
September 26, 2014 at 7:41 amSue, this is not only beautiful (I’m going to make another batch for holiday gifts), it is absolutely delicious! I love that it tastes like apples with a little something special… not, as you said, like the “apple pie filling” concoctions we are all so used to. We devoured a pint already. Thanks so much for sharing this! It’s my new favorite recipe!
beth
October 3, 2014 at 8:59 amMine turned out that color, and I just used regular local apples.I think the key is in that lemon water- -it really does keep the apples from going brown before they go in the pot, which keeps them from going brown in the cooking.
This is a lovely jam- -thanks for sharing the recipe!
Sue
October 3, 2014 at 9:14 amThanks for the feedback, Beth. The color really is part of the joy of this jam!
Art in Carlisle PA
October 2, 2016 at 5:26 amMake sure to use fresh crisp apples. The “storage” apples from supermarkets or soft apples will likely turn brown.
Sue
October 2, 2016 at 7:25 amThanks for the tip Art.
wynd
July 7, 2014 at 11:32 amMy wife and I love it. What a wonderful surprise…thanks.
Catherine
November 21, 2013 at 1:02 pmFrench Apple Jam
Hi, Susan.
I recently spent a week in beautiful Provence, France, and couldn’t wait to try the French Apple Jam recipe you posted earlier this month. Yesterday, I finally got around to making it and just had to let you know that it’s SUPER-FABULOUS . . .exactly what I would be having with warm croissants on an early fall day in Provence. The finished product looks just like your photo – luscious and golden. I’m planning to make another batch before Christmas to give to friends and family.
I’ve made berry, fig and stone fruit jams on-and-off for many years, but your French Apple Jam with cardamom ranks among my favorites. Thanks for sharing “The View from Great Island”.
Catherine Christensen
Woodland Hills, CA
Sue
November 21, 2013 at 1:09 pmGosh, Catherine, that is quite a testament, thanks so much!
viviene
November 20, 2013 at 8:15 pmCan this gorgeous jam be frozen?
Sue
November 20, 2013 at 8:18 pmI’m sure it could be frozen, Vivienne.
Laura (Tutti Dolci)
November 9, 2013 at 9:35 pmGorgeous jam, I love the color!
vanillasugarblog
November 8, 2013 at 4:15 pmand yet I still haven’t done a homemade jam yet!
ack!
I need to get on this.
Have a great weekend!
Liz
November 8, 2013 at 12:35 pmWhen I was growing up, I absolutely hated the jam/jelly process. It was in Ohio: hot & humid and no A/C and yuck!
As a middle-aged person who is making most everything from whole food, I’ve had fun with jam and marmalade and this past year have been making small amounts: 2-4 pints. NOW, I’m having fun!
This apple jam is so perfect. Good, organic and relatively local apples are available now. And really, there is almost always something that is in season.
My mother told me long ago (she’s not French, she just went on her own common sense) – if you are putting boiling whatever into sterilized jars…done! And my entire family is still alive :) !
Thanks for the recipe and also the link to your post with the French method.
Tricia @ Saving room for dessert
November 8, 2013 at 10:12 amThis is lovely recipe Sue. I can’t imagine how tasty it is. And so pretty too! I need more jam in my life!
Claire @ The Black Cat Kitchen
November 8, 2013 at 8:13 amWhat a beautiful recipe! Love the whole cardamom seeds just suspended in it, so pretty! Cardomom is hands down my favourite spice and although I’ve been canning with it this year with pears I’ve never thought of using it with apples. I thought I was done making jam for the year but looks like I might just squeeze in one more batch….
denise@magnoliaverandad
November 8, 2013 at 2:59 amThis looks wonderful and I can just imagine how good those cardamon pods smell.
Maureen | Orgasmic Chef
November 7, 2013 at 11:49 pmI’ve never had apple jam but I’m thinking.. wouldn’t this be wonderful inside a crepe?? I must make this and see. :)
Karen Harris
November 7, 2013 at 9:52 amThis looks delicious. I can just taste it. I found the French method fascinating. Doing away with all the pots, pans and stuff that I feel I have to get out to put jam in jars really prevents me from making it more often. I can’t wait to give it a try.
Sue
November 7, 2013 at 10:22 amThat’s the way I feel, it’s so freeing! I also love making small batches, so I don’t feel like I have to wait till I have a huge load of fruit to make jam or chutney.