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Just Give Me A Spoon And I’ll Eat The Whole Thing!
I’ve never been to France. I’ve traveled quite a lot but somehow I’ve managed to go through all these years without even having a layover in this beautiful country of baguettes and croissants.
Ok, I admit it – that was quite a generalization. I know France is so much more than that, and I’m hoping some day I get to cruise the French countryside and see all the beautiful lavender fields, visit the vineyards and especially the apple orchards. And this is where we get to the good stuff!
My grandmother used to make the most amazing apple jam ever known to man, and fortunately she shared her secret with us. When she was young, there was a lady in town who had visited France. It was a big deal back then, when money was tight and traveling was considered such a luxury.
She had explained there was a special ingredient in French apple jam (which, according to an online translator is “Confiture de pomme” in French), and that’s cardamom! I had only heard of cinnamon apple jam so it was really exotic for me, and I’ve been making my apple jam this way ever since.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can remove the cardamom pods after making the jam but it’s not necessary.