Summary

Ingredients

• 500 g preservin suar 3: 1
• 1 kg apples, peeled, core removed
• 250 ml apple juice
• 250 ml grain (apple grain)
• 1 teaspoon, heaped with cinnamon
• 1 teaspoon, leveled clove (s)
• 1 lemon (s), including the juice
• 75 g almond (s), sliced

Print Recipe Pin Recipe

Instructions

1. Peel the apples (I used the Elstar and Jonagold varieties), remove the core and weigh 1 kg of pulp. Then grate the fruit pieces finely.
2. Squeeze the lemon and pour the juice into a large saucepan. Add the apple juice and apple seeds, then add the pieces of fruit. Stir in the preserving sugar, cinnamon and cloves. Bring everything to the boil while stirring. Let the mixture simmer for 5 minutes (preferably with the lid on, as it splatters) and stir briefly every now and then.
3. Remove the saucepan from the hotplate and stir in the sliced almonds. Pour the hot jam into appropriately prepared jars and close them tightly immediately.