This jam is a modification of this super simple (genius, even???) recipe: http://theviewfromgreatisland.com/french-apple-jam, which uses cardamom instead of rosemary. I loved the idea of an apple jam that goes a different direction from "apple pie" flavors, and because this recipe is for smaller batches, the whole process took less than an hour. It was perfect for the leftover apples I had from apple picking earlier this fall, for those of you in the "I'VE ALREADY MADE LIKE FOUR APPLE CAKES AND THANKSGIVING IS BASICALLY TOMORROW, I CAN'T TAKE IT ANYMORE" state of mind. I've tried it on toast, warm croissants and even mixed into greek yogurt, and the results are A+. <br /> <br />Also, a note about pectin: I personally found when making this recipe that I didn't need any pectin at all since the natural pectin in the apples did the trick, but if you want the extra insurance 1-2 tablespoons should be more than enough.

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