Apple-Mirabelle Jam

Ingredients for 1 servings:

• 300 g apples, peeled and cored
• 700 g mirabelle plums, without stones
• 1 kg gelling sugar, 1: 1
• ½ tsp cinnamon powder
• 1 tbsp vanilla sugar
• 150 ml apple juice
• 1 lemon(s), juice
• rum

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

With cinnamon and vanilla – simply delicious, in summer and winter

Peel the apples, remove the cores, and chop very finely. Drizzle with lemon juice to prevent the flesh from turning brown. Pit the mirabelle plums. Place both apples in a large saucepan and mix with the gelling sugar, cinnamon, and vanilla sugar. Let stand for 2 hours. Then add the apple juice and heat everything up. After about 1 minute, briefly remove from the heat and puree. Continue cooking until the jam begins to set. This should happen after about 4-5 minutes. Pour into hot, rinsed, and thoroughly dried jars. Rub the lids and rims with rum. This will ensure the jam keeps for a particularly long time and prevent mold, etc. from growing. After filling and sealing, you can briefly turn the jars upside down.