Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 3 apples (Elstar)
- 1 teaspoon cinnamon powder
- 1 vanilla pod (s)
- 100 ml apple juice
- some lemon juice
- 130 g suar
- 20 ml water
- 250 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Peel and core the apples and cut into very fine cubes. Drizzle the apple cubes with a few squirts of lemon juice.
- Cut open the vanilla pod, scrape out the pulp and heat in a small saucepan with apple juice and cinnamon. Add the apple pieces and cover and simmer for a few minutes.
- Caramelize the sugar together with the water in another saucepan until golden yellow.
- Add the boiled apples and the liquid to the caramel. Add the preserving sugar and cook for three minutes, stirring constantly.
- Then fill the hot jam into glasses. Close this and turn it upside down for a few minutes.
- The recipe makes about 2 - 3 jam jars.
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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.
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