John Myers
Baked Apple Jam with Marzipan
The perfect baked apple jam with marzipan recipe with a picture and simple step-by-step instructions.
- 850 g Apples with the skin on, but without the core
- 150 ml Water or apple juice
- 500 g Preserving sugar 2: 1
- 50 g Raisins
- 50 g Chopped almonds
- 1 tsp Cinnamon
- 1,5 tube Taste of rum
- 30 g Marzipan raw mass
- Possibly a little lemon juice, if apples are not sour
- Wash the apples, do not peel, quarter them, remove the core. After that, they must have a weight of 850 g. Fill up with 150 ml of water or apple juice so that you get a weight of 1000 g. Put in a saucepan and simmer until the apples are soft and crumble.
- Take the pot off the stove and puree everything with a hand blender. Put the pot back on the stove, stir in the preserving sugar and simmer everything over a medium heat for approx. 4 minutes. Then turn off the stove, add the raisins, almonds, cinnamon and rum aroma and just let it steep.
- In the meantime, scald the required glasses and lids with boiling water, leave them to stand for a few minutes and make them sterile.
- Cut the marzipan into small cubes and fold into the mixture just before filling. Then immediately pour the jam up to the brim, screw it on and place the lid down on a damp cloth to cool.
- This jam is not just a spread. It tastes delicious with yoghurt, as a topping with a quark dish or with vanilla sauce. It is also suitable as a filling for cakes if you don’t have any apples at hand ……….. or you can just nibble them out of the glass … …. ;-))
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