Sera's Apple Jam

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	3 mins
Total Time	33 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg apples e.g., Boskop
200 ml apple juice
1 teaspoon spice mix (apple strudel spice)
1 tablespoon apple cider vinegar
500 g preservin suar 2: 1

Instructions

Quarter and core the apples, if there is no Flotte Lotte available, also peel and reduce with the apple juice.
Sift everything through the Flotte Lotte, boil the mixture with apple cider vinegar, apple strudel spice and preserving sugar for 3 minutes and do the gelation test. Only when the mixture is boiling and bubbling with constant stirring, continue to cook for 3 minutes.
Pour the jam into clean twist-off jars while hot and turn the jars upside down for a few minutes.
If stored in a dark and cool place, the jam can be kept for up to six months. The apple jam is not only suitable as a topping on bread, but also as a filling for pastries and pancakes, for dressings, sauces or marinades.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.