John Myers
Apple-potato Jam with Tonka Bean and Rum
The perfect apple-potato jam with tonka bean and rum recipe with a picture and simple step-by-step instructions.
- 520 g Potatoes
- 480 g Apple Breaburn
- Grated tonka bean
- 500 ml Apple juice naturally cloudy
- 1 piece Lemon
- 2 cl Rum
- 500 g Preserving sugar 2: 1
- First of all: …. the quantities of potatoes and apples refer to the grated masses ……… Peel the apples, remove the core and grate finely. Peel the potatoes and grate them finely. Roll the lemon a little (it gives a little more juice), then halve and squeeze out. Collect the juice and remove the stones if necessary.
- Put the apple juice with lemon juice, the grated potatoes and apples on top, rub in the tonka bean according to taste (not so much at the beginning, better season a little later) and slowly bring to a boil while stirring, stir for a good 5 minutes until the potatoes are soft . (To test, rub some mass between your hands).
- In the meantime, prepare the glasses.
- When the potatoes are soft, add the preserving sugar and rum, taste again to see if the tonka bean is missing, then bring everything to the boil and simmer while stirring until the gelation point is reached.
- Then fill into the provided jars, put the lid on and let cool.
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