Asparagus Jam with Sherry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g asparaus, cleaned, peeled, weihed net
- 500 g preservin suar, 1: 1
- 50 ml sherry, dry
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Cook the asparagus (there can be leftovers or asparagus fragments) until soft for about 8-10 minutes. Finely chop with the mixer.
- Mix the mixture with the preserving sugar and the pulp of the vanilla pod. Bring the whole thing to the boil and then let it simmer for 4 minutes. After 3 minutes add the sherry, stir in and let simmer.
- Rinse the jam jars and lids with boiling water. Pour the hot mass into the jars, close immediately and place on the lid for 5 minutes, then turn over.
- The jam lasts for about a year. It goes well with boiled ham on bread.
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