Ringlotten Jam with Ginger and Cinnamon
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.3 kg fruit (ring loaf), pure claws, pitted (approx. 1.5 with stone)
- 1 piece (s) ginger root, peeled, cut into approx. 3 mm thick slices (at least 8, for each glass at least )
- 1 stick cinnamon, approx. 6 cm
- 200 g suar, dependin on how sweet you want it to be
- 1 teaspoon citric acid
- 1 pack gelling powder, 3:
- 1 lemon (s), squeeze out the juice and strain the pulp through a sieve.
- 1 cl rum or schnapps
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Wash and core the ringlets and place in a large saucepan. If you don`t want pieces of fruit, mix it right now. Add the ginger pieces, cinnamon bark, citric acid, lemon juice and gelling agent and a touch of salt and bring to the boil. Add sugar and simmer for about 5 minutes. Turn off the stove, add the rum and stir.
- Fish out the cinnamon bark and cut into pieces approx. 2 cm long.
- Pour jam into twist-off jars. Make sure that a piece of ginger goes into each glass, put a piece of cinnamon bark on top, close tightly and turn it upside down.
- The ginger gives the somewhat boring, sweet ring lotus an interesting note.
- The best thing is the jam with the big, green, peck-sweet garden ringlets, which unfortunately are rarely available in Vienna.
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