Preparing the apples
Wash the apples, quarter them and remove the core housing.
Baked apple-jam
1kg
ripe apple
3 tablespoons of
almond flakes
1 teaspoon
of cinnamon
1 small package
of vanilla sugar
2 tablespoons of
butter
125ml
white wine
125ml
apple juice
2 tablespoons of
lemon juice
500g
2:1 gelling sugar
1 pinch
of citric acid
cranberry jam
1 tablespoon of
freshly prepared jam
100g
1 glass
energy
712 kJ
3276 kJ
170 kcal
782 kcal
fat
1.8 g
8.2 g
saturated_fat
0.6 g
3 g
carbs
36 g
166 g
sugars
35 g
162 g
protein
0.6 g
2.8 g
salt
0 g
0 g
Baked apple-jam
description & times
Baked apples prepared in a different way. This jam is suited very well for some extraordinary cake filling. It's also a also a great souvenir and a wonderful Christmas present.
Heating the apples
Put the apples in a pan. Sprinkle them with cinnamon, vanilla sugar, lemon juice and almond leaves. Melt the butter and pour it over the apples. Bake the mixture in the oven at 160 ° C.
Letting them cool down
Remove the baked apples from the oven and allow them to cool.
Straining the apples
Pass the apples through a strainer.
Adding gelling sugar
Add wine and apple juice to the apple mash. Weigh everything and add the appropriate amount of gelling sugar.
Letting it cool
Put the apple mash into a pot and add the citric acid. Heat up the mixture and let it boil for eight to ten minutes. Run the gelling test.
Adding cranberry jam
When the jam is gelling, immediately fill it into in four glasses á 125 ml and garnish it with one spoonful of cranberry jam. Close them with the lid and turn them upside down.
Turning them upside down during cooling, allows the glasses to be airtight.
Baked apple-jam
This baked apple-jam can be used as filling for cakes and pies. You can also try this jam for breakfast.
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