Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Apple Pie Jam

What a great condiment for either dipping slabs of Cheddar cheese into or simply spreading over your bagel, toast or English muffin. If you want the flavor of Yankee-land in a spread, this is it. If desired, pulse the jam, once made, in a food processor until smooth. This recipe requires NO pectin becaue of the natural thickener found in apples already.


For 1 Batch(es)


  • 2 cups small-dice MacIntosh apple *
  • 1 cup applesauce
  • 1/2 cup apple juice
  • 3 tablespoons brown sugar
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each nutmeg and ginger
  • 1/2 teaspoon rum extract

New England Apple Pie Jam Directions

  1. Add all ingredients, except extract, to a medium saucepan and bring to a boil over medium heat, stirring to combine well. Reduce heat to low and simmer, while stirring frequently, for about 6-7 minutes, or until very thick, most of the liquid has been absorbed and the apples are tender.
  2. Remove from stove and stir in extract. Transfer to a container, cover and refrigerate until ready to use. 
  3. * Any "soft" apple(that is, apples that aren't too firm. In other words, eating apples) is fine in this recipe, including Corltand, Fuji, Golden and Red Delicious to name a few.
  4. NOTE: For an "in-between"-desired thickness, simply shred the apples in the saucepan and continue with recipe.