Jenna`s Potato Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g floury potatoes, cooked with a little salt
- 500 ml apple juice, naturally cloudy
- 500 g preservin suar 2: 1
- 1 lemon (s), the juice it
- 1 vanilla pod (s), the pulp it
- 100 ml rum
- 1 shot amaretto
- 1 bottle bitter almond flavor
Print Recipe
Pin Recipe Instructions
- Mash the boiled potatoes, add the remaining ingredients, bring everything to the boil and continue to cook for 10 minutes. Skim off any foam that may develop.
- Transfer to tumbler glasses rinsed under hot water, close, turn over and let stand for at least 10 minutes. The lid must tighten.
- The best taste result is achieved if the glasses are left to stand for at least 10 days before opening them, because only then have the aromas properly combined.
- The foam doesn`t necessarily come out every time, I think it`s because of the type and maybe the temperature.
- When skimming off the foam, a good part of the vanilla pulp is lost; if you want a more intense vanilla taste, you should only add the pulp when there is little or no foam.
- The jam tastes like marzipan, but is without almonds. It is also suitable as a filling for Buchteln or pralines.
- If you have done everything correctly, the glasses can be kept for at least 2 months. Probably longer, but my jams have always been eaten within two months so far.
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