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Applesauce – Jam

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Ingredients for 1 servings:

  • 1,200 ml cloudy apple juice
  • 10 bags of vanilla sugar
  • ½ lemon(s), the juice
  • 1 package of gelling sugar, 3:1 (500 g)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Using leftover juice from applesauce production

The juice is always left over when I make applesauce. The recipe is in my database. My last applesauce had less cinnamon and cloves. The cloudy apple juice, which still contains enough applesauce, is treated with the gelling sugar like jelly. All the ingredients are mixed with the juice. If you like, you can also use vanilla pods or Bourbon vanilla. The jam is boiled for 4 minutes according to the instructions on the gelling sugar package, then poured into clean, hot, prepared twist-off jars and allowed to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Applesauce – Jam