Apple Magic – Jam with apples, almonds and marzipan

Ingredients for 1 servings:

• 1 ½ kg apples, sour, prepared weighed
• 2 lemon(s) or 3, juice
• 100 g almonds
• 100 ml Amaretto
• 200 g marzipan paste
• 2 stalk(s) cinnamon, more depending on size
• 1 kg gelling sugar 1 : 1
• ½ kg gelling sugar 2 : 1

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

Briefly roast the whole almonds in a dry pan. Core the apples and cut them into small pieces (whole apples with skin on; if you don’t like that, you’ll have to peel them) and mix with lemon juice. Roughly chop the almonds and add them to the apples along with the cinnamon sticks, amaretto, and marzipan. Mix everything with the preserving sugar and let it sit for a few hours (or overnight). Fish out the cinnamon sticks. Bring the jam to a boil and simmer gently for 6-8 minutes (test for setting!). If you don’t like large pieces of fruit, you can puree everything. Rinse clean twist-off jars again with hot water and fill them with the jam. When sealing, ensure the rims are clean and turn the sealed jars upside down for about 5 minutes. I adjust the type and amount of gelling sugar to the fruit: for sour fruit, I use a 1:1 ratio; for sweet fruit, 1:2 or 1:3, or even a mix, as in the recipe. I also make the jam from fallen fruit. Trimming off the bad parts means you need more apples, but this also allows you to use up the apples that no one wants to eat anymore. The jam is perfect as a culinary gift for Christmas or as a filling for cakes and pastries.