Mulled wine apple jam with Amaretto

Ingredients for 5 servings:

• 750 g apples, peeled and diced
• 1 liter white wine
• 500 g gelling sugar 3:1
• 3 cinnamon sticks
• 25 cloves
• 10 cardamom pods, crushed
• 5 slice(s) fresh ginger
• 1 vanilla pod(s)
• 1 tsp orange peel, grated
• 2 star anise
• 1 tbsp lemon juice
• 50 ml Amaretto

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Pour 500 ml of white wine into a saucepan. Scrape out a vanilla pod and add everything, including the pod, to the wine. Crush the cardamom pods and add the other spices. Heat everything together and simmer for 10 minutes. Let the liquid cool, then let it steep for at least an hour. Meanwhile, peel and dice the apples. Add lemon juice to prevent the apples from browning, and mix everything well. Pour the reduced white wine liquid through a sieve into a measuring jug and top up to 500 ml with the remaining wine. Place the apples in a saucepan, pour over the wine mixture, and simmer for 15 minutes. Then, using a hand blender, puree everything to the desired consistency (I made sure the apple mixture still had some chunks). Stir in the gelling sugar and let everything steep for another 10 minutes. Depending on your taste, you may want to add ground cinnamon or cloves to add more spice. Now heat everything up again and, once bubbling, let it simmer for another 5 minutes. Remove the pan from the heat, stir in the Amaretto, and immediately pour everything into prepared twist-off jars. I made enough for 5 jars of 250g each. I fill the jars to the brim and top each with 1 tablespoon of Amaretto before screwing on the lids and turning the jars upside down for 5 minutes. This mulled wine jam is always given as a gift during Advent.