Christmas Jam with Baked Apple and Liqueur 43

Summary

Ingredients

• 1.4 kg apples, diced, weighed after peeling and coreing
• 100 g raisins
• 2 cl liqueur (liqueur 43)
• 100 g almond sticks
• g 1,000 preservin suar, 2: 1
• 400 g apple juice, naturally cloudy, to make up to 2 k
• cinnamon

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Instructions

1. Let the raisins soak in the liqueur 43 for at least 1/2 hour. But preferably overnight.
2. Toast the almond sticks in a pan without oil until light brown.
3. Dice the apples and bring to the boil together with the apple juice in a large saucepan while stirring. Roughly puree the whole thing with the hand blender, then add the raisins, cinnamon, roasted almond sticks and the preserving sugar. Bring to the boil again. As soon as it boils, let it simmer for at least 3 minutes, stir more often.
4. Then pour directly into the hot jam jars, close and turn upside down for 5 minutes (so that the lid can suck in), turn over and let cool.
5. Tip:
6. Instead of the cinnamon (or in addition) you can use Christmas flavoring. (= Aroma of cinnamon, cloves, star anise, nutmeg, coriander and allspice)
7. The jam is also a nice gift for the Christmas season.