Summary

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

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Instructions

1. Quarter and core the apples, if there is no Flotte Lotte available, also peel and reduce with the apple juice.
2. 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.
3. Pour the jam into clean twist-off jars while hot and turn the jars upside down for a few minutes.
4. 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.