Summary

Ingredients

• 1.2 kg apples, tart ones
• 50 g sultanas
• 4 tablespoon rum, brown
• 1 lemon (s), organic
• 500 g preservin suar, 2: 1
• 40 g almond (s), chopped
• 1 vanilla pod (s)
• 1 teaspoon cinnamon powder

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Instructions

1. Rinse the sultanas in a sieve and soak them in rum. Wash the lemon with hot water, dry it and finely grate 2 teaspoons of the zest. Squeeze out 5 tablespoons of lemon juice.
2. Peel, core and dice apples. Immediately mix the apple cubes with the lemon juice and zest. Weigh 1 kg of apple cubes, mix with the preserving sugar in a large saucepan and let steep for at least 1 hour.
3. Roast the almonds in a pan without fat until golden brown, shaking occasionally. Slit the vanilla pod lengthways and scrape out the pulp. Mix the pulp, vanilla pod, almonds, rum raisins and cinnamon into the apples. Bring the jam mixture to the boil over high heat while stirring and then let it simmer for 4 minutes. Then pour the hot jam into prepared twist-off glasses and close.
4. Turn glasses upside down for 5 minutes. Let the jam steep for at least 1 week.