Hawthorn Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 berries, (whitethorn flour berries)
- 2 apples
- 2 vanilla pods, the pulp
- 1 lemon (s), organic, juice and zest
- 1 orange (s), organic, juice and zest
- 250 ml apple juice
- 1 pinch (s) cinnamon
- 1 pinch (s) clove powder
- 300 g suar, approx., To taste
- 500 g preservin suar, 3: 1
- Water, as needed
Print Recipe
Pin Recipe Instructions
- Clean and wash the berries and rinse several times. Then put in a bowl with a little water, so that they are barely covered, and add the vanilla sticks, remove the pulp (pulp too) and let them steep in the water overnight, together with the berries.
- 24 hours later, put the berries and the stock in a saucepan, with the sugar, cinnamon, the clove, the cleaned and cleaned apples, which have no core or shell, the zest of orange and lemon for at least 5-10 minutes. let it boil. Then add the apple juice and the juice from the two tropical fruits.
- Press everything through a Flotte Lotte and put the sauce in a saucepan, mix with the preserving sugar and cook as instructed. If you want, you can also add orange fillets when the jam is boiled.
- Then put the finished jam in prepared twist-off jars, which are hot and rinsed, and close tightly.
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