hTTi

OK, I had to Google about Apple jam.

What I found:
If cooked without adding water is jam, otherwise is compote.
It seems the reason apple jam is very rare is because apples, unlike most other fruits, can easily last many weeks if stored properly, so no need to jam them really.
Still, I find making it a lot of fun and will probably make some (=huge amount, I'm greedy as usual) with my garden apples later this week.

Did I mention that the apples were small - like very small?
If you put your thumb and forefinger together, that´s the average size of the little devils!!!

I also have quinces in the garden, which are now ripe, so have found a recipe for quince and apple jam...... just an awful lot of peeling coming my way

Compotte also sounds like a good idea...... if I have time, I will give it a try!

Quince are cool. Rather than chopping and peeling bricks (they are so hard!) I usually slow cook them until they are softer and then deal with them. They then smell amazing.

I made quince cheese in the past, which was cool - essentially solid jam, which you slice and eat with cheese, or use as a spread.

Also fruit leather - fruit mush dried in strips. We didn't add sugar to ours, but presumably most people do.

For all you gardeners, I'll just throw in a link to my good friend's garden in Indianola, Washington in case you're interested.


https://www.penick.net/digging/?p=95383

Thank you muchly, FF, that was a treat. The photos are stunning.

Very nice photos, FF, your friend is privileged.