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Place apples in large pot with water, simmer until soft. In a large bowl, add all the chopped & pitted fruit. Press soft apples with a potato masher, then spoon into a square of cheesecloth (clipped to a footed colander), suspended over the bowl of fruit. Let apples drip over fruit WITHOUT squeezing or forcing--overnight. Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit. Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes. Skim survace, add nuts, boil another five minutes until 200*F (sea level). Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level). Label and store in cool, dark cupboard. GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. "How nice of you!". USES: As described above OR as a replacement for traditional (with suet) mincemeat.
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Gathered
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Natural gelling agent — jams, jellies, fruit preserves, pâte de fruit
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Natural gelling agent — jams, jellies, fruit preserves, pâte de fruit
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Wire mesh fruit bowl — air circulation prevents premature ripening