Peel and quarter the apples and remove the core. Dice the apple schnitzel into small pieces. Cook the apple pieces with a dry white wine, lemon juice and the scraped lemon peel as well as the cinnamon stick and bourbon vanilla pod for about 15 minutes. Let it cool down a little, stir in the preserving sugar and calvados and bring everything to the boil again, then let it simmer for 4 minutes. Take out the cinnamon stick and the vanilla pod (optionally also the lemon peel) and quickly pour the jam into glasses. If necessary, swivel out the lids with Calvados beforehand. If the jam is made in the Thermomix, the following values apply: For the first cooking course: 20 min. Level 2 at 100 ° C. Stir in the preserving sugar on level 4 - 5. The last cooking cycle: 6 mins. Level 2 approx. 4 mins. Even when warm, a dream for breakfast, toast or yeast plaits Tip: Tasty apples make the difference
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