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Hippen – Apple – Jam

updated

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Ingredients for 1 servings:

  • 700 ml rosehip pulp, (rosehip puree, rosehip puree) unsweetened
  • 500 g apples, clear or corn apples
  • 1 package of gelling sugar, 2:1 (500 g)
  • 1 pinch of clove powder
  • 1 pinch(s) cinnamon, ground
  • ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, core, and quarter the corn or clear apples and add them to water to which a few lemon squeezes have been added. Combine the unsweetened Hippenmus (from the previous year’s jar) with the apples and spices in a saucepan and cook with the gelling sugar according to the instructions for 4 minutes. Then fill the prepared, hot twist-off jars, seal immediately, and let cool. The apple pieces will still be in the jam. If you don’t like this, you can use applesauce (0.5 liters) instead; then it will be a jam.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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