REAL JAM RECIPES!

This astounding jam is traditionally used for baking; tartlets are usually made with it. Store it no more than a year.

2 apples
2 lemons
1 pound beef grease, sliced
4 ounces candied lemon peel
8 ounces dry currant
1 pound raisins
8 ounces sultana
2 pound unrefined sugar
5 tbsp Irish whisky

1. Heat the oven to 180 C. Take out apples’ core and bake whole about 40 minutes. When the peel bursts, remove it and mash the pulp with a fork.

2. Grate lemon peel; squeeze the juice out of them. Combine with apples, add other ingredients and mix well.

3. Put jam into jars and can it. Wait at least 2 weeks before you open the jars.

Did you know that a single guava fruit contains more vitamin C than a usual citrus fruit? Cook this exotic jam for your kids and be sure they’d get much more vitamins than having eaten typical sweets.

10 to 12 ripe guavas, sliced, seeds removed
3 cups sugar
1 tsp red coloring item
water – as needed

1. Heat water in a pan and cook the guavas until tender.
2. Filter out the liquid part. Add sugar and cook over medium heat. Stir regularly. Cook until thick enough to spread on bread.
3. Add red color and mix. Let the jam cool down.
4. Pack and can, or store in an airtight container.