Summary

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

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Instructions

1. 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.
2. Transfer to tumbler glasses rinsed under hot water, close, turn over and let stand for at least 10 minutes. The lid must tighten.
3. 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.
4. The foam doesn`t necessarily come out every time, I think it`s because of the type and maybe the temperature.
5. 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.
6. The jam tastes like marzipan, but is without almonds. It is also suitable as a filling for Buchteln or pralines.
7. 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.