Apple jam à la Viennese strudel

Ingredients for 1 servings:

• 1 kg apples, sour
• 1 lemon(s)
• 200 g marzipan – raw mass
• 200 g raisins
• 500 g gelling sugar 2:1
• 3 drops of bitter almond flavor
• 1 tsp cinnamon, ground, good quality
• rum

Instructions

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

Ellmi’s Christmas jam

Soak the raisins in rum the day before. Quickly grate the thinly peeled and cored apples using a grater or food processor (do not make a puree, but rather fine strips), and mix with the lemon juice. You need 800-850g (net) grated apples! Mix in the gelling sugar and let it draw juice, covered, for a few hours, or overnight if necessary. Cut the marzipan mixture into small pieces and add it to the apple mixture along with the raisins, cinnamon, and bitter almond flavoring. Bring everything to a boil and simmer for at least 3 minutes until bubbling (or bubbling, depending on the amount of juice). About 15 seconds before the end of the cooking time, stir in 4cl of rum. Then, as usual, immediately fill to the brim in hot, rinsed jars and seal with twist-off lids. Let the jars cool upright on their lids.