Apple-orange jam with whiskey

Ingredients for 1 servings:

• 850 g apples
• 150 g orange fillet(s)
• 1,000 g gelling sugar 1:1
• 1 lemon(s), juice
• 1 tsp cinnamon powder
• 1 pinch(s) vanilla powder
• 150 ml whiskey

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes

winter apple jam with a shot

Wash the apples, quarter them, and remove the cores. Then cut the apples into thin slices, then into thin sticks. I used red-skinned apples, which gives the jam a beautiful color. Fillet the oranges, reserving the juice until you have 150g in total. Cut the orange segments into smaller pieces. Mix the apples and oranges with the preserving sugar and let stand for a while to allow the liquid to form (at least 4 hours). Then add the juice of one lemon, cinnamon, and vanilla, and boil briskly for 4 minutes according to the instructions on the sugar packet. If you like, you can also briefly blend the jam with an immersion blender before cooking. I like chunky jams, though, and cut everything into small enough pieces. After the cooking time, stir the whiskey into the jam mixture; it should no longer boil. Immediately pour into prepared, clean jars and seal the jars. Turning the freshly filled jam jars upside down is not necessary! The recipe gave me exactly 7 jars of 200 ml each.