A Soup to Share : Holiday Jammin’

DEAR SOS: Several years ago The Times printed a recipe for Chunky Apple Jam made with apples, lemon slices and cinnamon. It was a wonderful recipe and I would like to make a few batches for the holidays. Can you help?

--KAREN

DEAR KAREN: Certainly. It would be wonderful for holiday entertaining.

CHUNKY APPLE JAM

6 cups peeled, cored and sliced apples

1 cup water

1 tablespoon lemon juice

1 (1 3/4-ounce) package powdered pectin

1 lemon, sliced thin

4 cups sugar

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

Prepare canning jars and lids according to manufacturer’s instructions.

Combine apples, water and lemon juice in large saucepan. Simmer, covered, 10 minutes. Stir in pectin and bring to full, rolling boil, stirring frequently.

Add lemon slices and sugar. Return to full, rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat. Add nutmeg and cinnamon. Carefully pour hot mixture into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath canner.

Makes 6 (8-ounce) jars.

Each 1-tablespoon serving contains about:

37 calories; 0 mg sodium; 0 mg cholesterol; 0 grams fat; 10 grams carbohydrates; 0 grams protein; 0.04 gram fiber.

A Soup to Share

DEAR SOS: I recently vacationed in London and had a wonderful carrot-orange soup at Fortnum & Mason department store. I would love to have this delicious soup recipe.

--PATRICE

DEAR PATRICE: The recipe arrived pronto with a note saying, “This dish is very popular with our regular customers in the St. James Restaurant.”

FORTNUM & MASON CARROT AND ORANGE SOUP

1 1/2 pounds carrots, cut in chunks

1 large onion, chopped

1 (14 1/2-ounce) can vegetable stock

1 bay leaf

Sprig thyme

2 cups fresh orange juice

1/4 cup butter

Salt, pepper

Whole-wheat or Melba toast points

Cook carrots and onions in vegetable stock with bay leaf and thyme until tender.

Remove bay leaf and blend carrot mixture with hand blender or in separate blender until smooth.

Add orange juice and butter and blend again. Adjust seasoning with salt and pepper to taste. Serve with toast points.

Makes 4 servings.

Each serving contains about:

251 calories; 752 mg sodium; 31XX mg cholesterol; 13 grams fat; 34 grams carbohydrates; 3 grams protein; 2.06 gram fiber.

* Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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