Apples, apples, and yet more apples

Our James Grieve apple tree is not very big - I keep it to the height of the trellis, six foot, But it is prolific. When cooked, it does not "mush" down like a Bramley, but keeps some of its shape. It hardly needs any added sugar. Block after block has gone in the freezer, one pot of "compote" is in the fridge, cakes have been made (and eaten). When I France I came across a jam recipe meant for Granny Smith, works equally as well here, but next time I think I will use Calvados instead of vodka Twice as much fruit as sugar. Peeled, chopped. No water. Usual jam set test then throw in a slug of vodka. One variety of apple cake is a spnge mix, topped with sliced unpeeled fruit. Another variety is with chopped peeled fruit inside it (from old Preserves book). We like micnemeat tart that has a thick layer of apple under the mincemeat, then a lattice of pastry on top. All this is taking me away from my knitting! But have completed John's kilt hose and a cardi for Erika. Plus Donegal tweed mitts