Potato – Nectarine – Ginger – Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g potato (s), new, floury boilin (2 pieces)
- 250 g nectarine (s), (1 ½ pieces)
- 2 piece (s) ginger, finger thick, about 1.5 cm long
- 200 ml applesauce, not too thick
- 1 pinch (s) citric acid, (which goes between three fingers)
- 1 pinch (s) cinnamon
- 1 packet vanilla sugar
- 1 dash rum, white
- 375 g preservin suar, 2: 1
- 2 dashes apple juice
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water until soft, then peel them and press them through in the potato press. Peel the nectarines and remove the stone. Then cut into very thin slices. Add the applesauce to the mixture and fold in the juice and the remaining ingredients. Finally put the preserving sugar (2: 1) on top. Mix everything well and let stand a little. Then bring to the boil and simmer for 4 minutes as instructed. Take everything off the fire and mix in 1-2 shots of white rum (38% strength), stir vigorously and pour into the prepared, hot twist-off glasses.
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