Jenna's Potato Jam

Ingredients for 6 servings:

• 500 g floury potatoes, cooked with a little salt
• 500 ml apple juice, naturally cloudy
• 500 g gelling sugar 2:1
• 1 lemon(s), the juice
• 1 vanilla pod(s), pulp
• 100 ml rum
• 1 shot of Amaretto
• 1 bottle of bitter almond flavor

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

tastes a bit like marzipan

Mash the cooked potatoes, add the remaining ingredients, bring everything to a boil, and simmer for a further 10 minutes. Skim off any foam that forms. Transfer to jars rinsed under hot water, close, turn upside down, and let stand for at least 10 minutes. The lid must be tightened. The best flavor is achieved by letting the jars stand for at least 10 days before opening them, as only then have the flavors properly meld. The foam doesn’t necessarily form every time; I think it depends on the variety and perhaps the temperature. When skimming off the foam, a good portion of the vanilla pulp is lost; if you want a more intense vanilla flavor, you should only add the pulp when there is hardly any or no foam left. The jam tastes like marzipan, but without almonds. It is also ideal as a filling for Buchteln (bunch of dumplings) or pralines. If everything is done correctly, the jars will keep for at least 2 months. Probably even longer, but my jams have always been eaten within two months.