Applesauce – Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- ml 1,200 apple juice, naturally cloudy
- 10 sachets vanilla sugar
- 0.5 ½ lemon (s), the juice
- 1 packet preserving sugar, 3: (500 g)
Print Recipe
Pin Recipe Instructions
- The juice is always left over when I make applesauce. The recipe is in the database. My last applesauce had less cinnamon and clove.
- The naturally cloudy apple juice, which still has enough apple sauce, is treated like jelly with the preserving sugar.
- The ingredients all come to the juice. If you want, you can also use vanilla sticks or bourbon vanilla. The jam is boiled for 4 minutes, according to the instructions on the package of the preserving sugar and then poured into the clean, hot twist-off jars and then allowed to cool.
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