John Myers
Jerusalem Artichoke Apple Kumquat Jam
The perfect jerusalem artichoke apple kumquat jam recipe with a picture and simple step-by-step instructions.
- 500 g Jerusalem artichoke fresh
- 300 g Apple
- 200 g Kumquat fresh
- 10 g Ginger
- 500 g Preserving sugar 2: 1
- clean the Jerusalem artichoke, best done with a brush …. do not peel it … cut it into small pieces and add a little water and let it simmer slowly …..
- Chop the kumquats, remove the seeds and add to the topis …
- Remove the stalk and blossom as well as the core of the apples and also add to the topis …. Peel the ginger and add finely chopped …..
- the cleaned fruits should add up to 1 kg …
- Let everything simmer together for about 20 minutes …. then puree finely with the magic wand …..
- add the preserving sugar and let it rest for a while …. in the meantime prepare the screw-top jars …. wash them with hot water and place them on a damp cloth ……
- Bring our fruit mass to the boil and let it boil for 3-4 minutes, stirring constantly, and pour it into the glasses …
- the glasses should first be turned upside down for about 5 minutes … then let them cool down slowly in a wet cloth …..
- the jam can be used as a side dish to puff pastry, fillings in puff pastry. can be enjoyed with sauces, for spreading meat or on Sunday rolls … also for pancakes and crepes …
- You can find more recipes and information in our group “Jerusalem artichoke friends”
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