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.