Jam Jar Applesauce
My mother, Lillian Edwards made great applesauce. She usually waited until a jar of jam was down to its last few tablespoons, then she would fill it with water and shake. She poured the jammy water into a big pot and set it on a medium burner. She added the apples, cored, peeled, and quartered -- as many as she had. She might throw in a handful of raisins or dates if she wanted to use them up. Occasionally, if the spirit moved her, she tossed a couple of shakes of cinnamon over the pot.
Best wishes for a happy, healthy New Year. For those observing Yom Kippur, may you have an easy fast. And to one and all, may you be inscribed in the Book of Life.
