French Apple Jam

This fabulous French apple jam is worlds away from apple pie filling, although you could certainly use it to bake with. It’s so delicious and versatile that I’m surprised you don’t see it more often. This is a small batch, with just a handful of apples, and the quick process won’t overwhelm your kitchen or take all afternoon. I got two big pints of it, and we’ve been spreading it on toast all week. If you want a real treat, get yourselves some warm croissants to go with it. I’m already dreaming up ways to bake it into something fabulous…

In traditional French farmhouse jams, particularly those made by hand at home, pectin is often not used. Instead, this apple jam relies on the natural pectin found in the fruit itself, along with long, slow cooking to achieve the desired thickness and consistency.

• 6 large apples, I mixed Granny Smith and Honeycrisp
• 2 1/2 cups granulated sugar
• 5 cardamom pods, crushed
• juice of 2 lemons, divided