Apple strudel jam

Ingredients for 1 servings:

• 1 ½ kg apples, rather sweet, peeled and pitted
• 500 g gelling sugar 3:1
• 4 tbsp lemon juice concentrate or 1 lemon squeezed
• 200 g raisins (rum raisins)
• 3 tsp cinnamon powder
• 1 bottle of bitter almond flavor
• 1 ½ bottles of rum flavoring
• 75 g marzipan paste
• 2 vanilla pods, the pulp or 12 turns of the vanilla bean mill

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 5 hours 19 minutes

also works as a filling for apple strudel, apple tart or apple cake

If children are eating with you, you can use regular raisins. Wash, peel, core, and chop organic apples. The peel can be used as well. The important thing is that you end up with 1.5 kg! Weigh the apple pieces and any chopped peel together in the pot again, then add the gelling sugar. Add the lemon juice, cover, and let stand for 3-4 hours. The mixture should have absorbed a good amount of juice. Purée the entire mixture with a hand blender, but it shouldn’t be mushy (unless you want it to be that way!). Then add the raisins, cinnamon, vanilla bean paste, and bitter almond flavoring, mix well, and let stand for another hour. Blend briefly again, but it shouldn’t be too mushy! Since marzipan is difficult to cut, I tore off small pieces with my fingers and added them with the rum flavoring. Stir well again and let stand for another 10-15 minutes. During this time, boil the jars and set them aside. Stir the mixture again, season to taste and then bring to the boil. Once it has boiled, boil for about 4 minutes (refer to the package instructions), stirring frequently! Shortly before the end of the 4 minutes, test for setting time; if necessary, extend the cooking time by 30 seconds and test again! Then pour the jam into the prepared jars while it is still hot, leaving a 0.5 cm rim free and screw the lids on. I then boil the jars again in a saucepan with water for 40 minutes – but this is not necessary. If you are using it as a filling for cakes or apple strudel, leave out the mixing. It could also be used in jam form as a filling for mini tarts! It is also delicious as a topping for vanilla ice cream.