Apple and white wine jam

Ingredients for 1 servings:

• 1 kg apples
• 250 ml white wine
• 1 lemon(s), untreated, juice and zest
• 1 stalk(s) cinnamon
• 1 vanilla pod(s) (Bourbon vanilla)
• 500 g gelling sugar 2:1
• 2 tbsp Calvados

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the apples, quarter them, and remove the cores. Dice the apple pieces into small pieces. Cook the apple pieces with dry white wine, lemon juice, and the grated lemon zest, along with the cinnamon stick and Bourbon vanilla pod, for about 15 minutes. Let it cool slightly, stir in the gelling sugar and Calvados, and bring everything back to a boil, then boil gently for 4 minutes. Remove the cinnamon stick and vanilla pod (optionally also the lemon zest) and quickly fill the jam into jars. If necessary, rinse the lids with Calvados beforehand. If making the jam in the Thermomix, the following times apply: For the first cooking cycle: 20 minutes, speed 2 at 100°C. Stir in the gelling sugar at speeds 4-5. For the final cooking cycle: 6 minutes, speed 2, approx. 4 minutes. Even when warm, it’s a dream for breakfast, toast, or a plaited loaf… Tip: Flavorful apples make all the difference.