Autumn Caramel Apple Jam Recipe

            

I just love this time of year. Leaves falling, the prospect of wintery walks and time to cozy up in the warmth with a nice cup of tea and a pile of wool.

For me, it’s also a favourite time of year for recipes. I've tried a couple of new autumn inspired recipes this year so far, which I am excited to share. This first is a delicious Apple Caramel Jam adapted from here, just perfect on a crumpet or a chunk of homemade bread. Yum.

Apple Caramel Jam

This makes around 3 small jars of jam.

- 8 apples peeled, cored and chopped

- 1 tablespoon of butter

- 2 cups of demerera ugar

- 1 cup granluated sugar

- 1/3 cup water

Sterilise the jars by baking in the oven on a low heat for 30 minutes. Meanwhile add the apples, water and butter to a heavy bottomed pan and bring to the boil. Cook for 8 minutes stirring frequently. Add the sugar, stir and boil for 2 minutes without stirring.

Carefully transfer to the sterilised jars and put the lids on the jars. Allow to cool then refrigerate. The Jam will keep unopened in the fridge for around 6 weeks, once open consume within 2 weeks.

Enjoy!

Happy days x

Happy Tuesday! What a lovely sunshiney start to the week here in Cornwall.

Saturday was a very wet and windy day on the farm, so we tucked ourselves away and baked (feta, courgette and mint cake recipe to follow), and had lovely friends over for a children’s supper. Sunday was, in contrast, so very gloriously warm and sunny. There are some newly arrived calves (aka “moos”/ baby cows, depending on whether you are 2 or 3), which we visited (there are 21 of them – counted carefully by Edie, skipping the numbers 13 and 15). We wandered around and rescued the daffodils that had been snapped of in the wind and the house is filled with spring.

A mountain of washing was folded and put away and some terribly organised weekly/meal planning went on, finished off with a lovely roast.

Happy days indeed xx