John Myers
Baked Apple and Marzipan Jam
The perfect baked apple and marzipan jam recipe with a picture and simple step-by-step instructions.
- 1100 g Tart apples
- 500 g Preserving sugar 2: 1
- 100 g Marzipan raw mass
- 30 g Rum raisins
- 2 St. Lemons
- 1 tsp Cinammon
- 50 g Flaked almonds
- 2 tbsp Sugar
- Peel the apples, cut out the core and place in a baking dish. The raw mass of the apples should be 900 gr.
- Knead the cinnamon into the marzipan mixture and fill the apples with marzipan and the rum raisins. Preheat the oven (200 ° C for top / bottom heat) and put the apples in the oven for 30 minutes. Then let it cool down.
- Squeeze the lemons, puree the apples with the lemon juice and place in a large saucepan. If the mixture is too firm, just add a little more apple juice.
- Roast the almond flakes in a pan without fat and caramelize with 2 tablespoons of sugar. Then mix into the apple mixture.
- Bring the fruit mass together with the preserving sugar to a boil over high heat until it bubbles. Cook for 4 minutes, stirring constantly.
- When the cooking time is over, pour the jam into jars immediately. Rinse the glasses with hot water beforehand.
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