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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!

Mulled Apple Jam

You can use regular apple butter if desired, simply follow recipe using apple cider or juice instead of mulled apple cider. This recipe is so versatile but my favorite way of enjoying it is simply spreading a mound of it on a lightly toasted English muffin.


For 6 Serving(s)


  • 2 large apples, peeled, halved, cored and chopped small
  • 2 tablespoon butter or margarine
  • 2 cups mulled cider *

Mulled Apple Jam Directions

    Place all ingredents in a medium saucpean over medium heat and bring to a boil. Reduce heat to low and simmer uncovered until apples are disintergrated and mixture has thickened, about 15-20 minutes. If the liquid has evaporated and the apples are still chunky and firm, add more cider and continue cooking. You should help the apples along by using a potato masher or fork while they are cooking.
    * You should have twice as much cider as you do total diced apples. If you only have 1 1/2 cups diced apples, use 3 cups cider. To mull cider, simply bring 2 cups cider to a simmer with 2-3 tablespoon whole mulling spices. I would recommend buying mulling spices premade for a simpler, hassle-free preparation. But if you decide you want to make your own, here is my recipe.