Yes, it is very much like a jam.

The basic method is to cut up the apples put them a covered pot on a slow simmer, and cook them down for hours (or days, in my case), until they are essentially a deep brown applesauce.

Then uncover the pot, continue cooking until the liquid has evaporated and/or been absorbed, ladle into sterile jars, and process in a boiling water bath for fifteen minutes or so, depending upon your altitude.

And obviously, being into natural medicine and herbs, I add the spices as mentioned in the article, so it is ridiculously healthy and can help ward off our typical winter colds and flus.

The result is a luscious, smooth, thick spread that is nutritious, filling, and health-giving. It's great on toast or muffins, obviously, but it's also great swirled with ice cream or yoghurt, spread on pancakes or waffles, stirred into hot oatmeal or other cereal, or even by itself as a side dish.

Delicious!