Apple Jam with White Wine, Cinnamon and Thyme

Notes on the ingredients:

1. The six apples have a combined weight of 850 g (unprocessed). Lime fruit juice is a fruit juice concentrate. Sometimes I also use lemon juice concentrate. Instead of preserving sugar, I use the same amount of liquid sweetener. Please note the information on the container – not all types of sweeteners have the same sweetening power. The 23 ml I used correspond to 350 g of preserving sugar. The white wine is an Italian table wine (you can also leave it out); but is good for the taste; the icing on the cake. This also applies to the addition of thyme. Here you just have to try the crowd. The apple juice = 100% from apple juice concentrate, clear.

Preparation:

1. Peel and core the apples. I like jam with pieces, so I take half an apple and cut it into approx. 2 mm cubes, which I put in a bowl in which I first put the wine, the apple juice, the lime juice concentrate, the honey and the spices cinnamon and Thyme mixed well. The remaining apples are pureed – I don’t use the blender but a rotary grinder. This means that the fruit is cut into small pieces and does not splash. I turn the fruit mass directly into the bowl with the other ingredients. Now mix everything well again, then stir in the liquid sweetener (or gelling sugar – as you like) and the packet of gelling fix and let the mixture steep for about 1 hour. In the meantime, prepare the screw-top jars in a hot water bath. Bring the finished fruit mixture to the boil according to the instructions on the packaging over medium heat, stirring constantly, and then bring to the boil for at least 3 minutes. Then fill the food to the brim in the prepared jars, close immediately with a screw cap and leave to cool while standing on the lid. Then good appetite! Incidentally, the jam not only tastes delicious on breakfast bread; A two spoonful as an addition to quark, yoghurt and also a portion of ice cream is a real treat for the palate. I can also highly recommend mixing it with muesli.