Summary

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

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Instructions

1. 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.
2. Fish out the cinnamon bark and cut into pieces approx. 2 cm long.
3. 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.
4. The ginger gives the somewhat boring, sweet ring lotus an interesting note.
5. The best thing is the jam with the big, green, peck-sweet garden ringlets, which unfortunately are rarely available in Vienna.