Apple caramel jam

Ingredients for 1 servings:

• 500 g sugar
• 1 sachet of Gelfix Extra (2:1)
• 20 sweets (caramel-cream sweets, e.g. Werthers Echte)
• 650 g apples
• 350 ml apple juice
• 1 packet of vanilla sugar
• 1 pack of citric acid

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Makes about 5 glasses with 200 ml content each

Take about 2 tablespoons of the measured sugar and mix with Gelfix Extra. Dissolve the remaining sugar, tablespoon at a time, in a saucepan over medium heat while stirring. Stir until the sugar turns a light brown color (caramelized), then remove the pan from the heat. Dissolve the caramel candies in the hot sugar mixture while stirring, remove the spoon, and let the caramel cool for about 30 minutes so that it doesn’t splatter when the other ingredients are added. Meanwhile, peel, quarter, core, and finely chop the apples. Measure out 350 ml of apple juice. Add the apples, juice, sugar-Gelfix mixture, vanilla sugar, and citric acid to the cooled caramel in the saucepan and stir to combine. Bring everything to a boil over medium heat while stirring. Carefully press the wooden spoon into the caramel so that the fruit juice gets under the caramel to release it. Let it boil briskly for at least 3 minutes, stirring constantly. Remove the pot from the heat. Immediately pour the cooked food into the prepared jars. Close the lids and let stand for about 5 minutes.