Buy One of These

Yesterday a mysterious package landed at our front door. It came from Paraclete Press, my publisher of several books (including the Jesus Creed project). I hadn’t ordered anything and it didn’t feel like a box of books. I brought it in, grabbed my little Swiss Army knife, opened the blade, and cut ever so gently along the creases of the box to discover…

… a beautiful loaf of cinnamon nut bread with a jar of the most amazing Apple Pie Jam.

Gifts from a monastery kitchen, and if you’ve got the extra cash, I’d urge you to try this Apple Pie Jam. It’s got little chunks of apple. Kris and I and Pat (Kris’ sister) tried some of the bread with some Apple Pie Jam, and yessirree, Paraclete’s fine cooks have done it again!

If you buy some you will someday rise up and call me blessed!

About Scot McKnight

Scot McKnight is a recognized authority on the New Testament, early Christianity, and the historical Jesus. McKnight, author of more than fifty books, is the Professor of New Testament at Northern Seminary in Lombard, IL.

  • Steve

    Already, taste buds anticipate rising up to call thee blessed. Will have to follow where you lead.

  • Terry

    I can’t comment on things theological, but you COULD make your own Apple Pie Jam, should you have access to apples as I do. And of course, I don’t mean to take away from sales!

    Apple Pie Jam
    1 lb. Tart green apples
    1/2 cup Raisins or currants
    1 cup Water
    1/3 cup Lemon Juice
    1 tsp. Ground Cinnamon
    1/4 tsp. Ground Allspice
    4 1/2 cups Granulated Sugar
    1 cup Firmly packed light brown sugar
    1/2 tsp. Margarine or butter
    1 Pouch Certo liquid fruit pectin

    Peel, core and finely chop enough apples to measure 2 cups. Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.

    Place kettle over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.

    Stir and skim foam for 5 minutes to prevent floating fruit. Pour quickly into sterilized jars, filling up to 1/2 in from the rim. Seal while hot.