Apple strudel jam with cinnamon

Ingredients for 1 servings:

• 1.2 kg apples, sour
• 50 g sultanas
• 4 tbsp brown rum
• 1 lemon(s), organic
• 500 g gelling sugar, 2:1
• 40 g almond(s), chopped
• 1 vanilla pod(s)
• 1 tsp cinnamon powder

Instructions

Working time approx. 1 hour; Rest period approx. 7 days; Cooking/baking time approx. 4 minutes; Total time approx. 7 days 1 hour 4 minutes

Rinse the sultanas in a sieve and soak them in rum. Wash the lemon in hot water, dry it, and finely grate 2 teaspoons of the zest. Squeeze 5 tablespoons of the lemon juice. Peel, core, and finely dice the apples. Immediately mix the diced apples with the lemon juice and zest. Weigh out 1 kg of diced apples, mix them with the gelling sugar in a large saucepan, and let them steep for at least 1 hour. Roast the almonds in a dry pan until golden brown, shaking occasionally. Split the vanilla pod lengthwise and scrape out the seeds. Mix the seeds, vanilla pod, almonds, rum raisins, and cinnamon into the apples. Bring the jam mixture to a boil over high heat, stirring constantly, and then boil gently for 4 minutes. Then pour the hot jam into prepared twist-off jars and seal. Turn the jars upside down for 5 minutes. Let the jam steep for at least 1 week.