Baked apple jam

Ingredients for 1 servings:

• 1,000 g apples, sour, peeled, weighed
• 2 tbsp lemon juice
• 50 g almonds, chopped or slivered
• 500 g gelling sugar 2:1
• 200 ml apple juice
• 100 g marzipan paste
• 1 tbsp cinnamon powder
• 8 drops of bitter almond oil
• 50 ml Amaretto of your choice, optional

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Core the apples, cut into small cubes, and drizzle with lemon juice. Mix them with the almonds, spread them on a baking tray, and bake at 200°C fan oven for about 30 minutes, until lightly browned, turning once. Tip: If you have a grill function, you can use it. This speeds up the cooking time – but be careful not to burn the apples. Place the baked apple pieces in a large pot and mix them with the gelling sugar. Loosen the juices on the baking tray with the apple juice and pour them into the pot. Chop the marzipan mixture and add it to the pot along with the cinnamon powder and bitter almond oil. Bring everything to a rolling boil. Boil for about 3-4 minutes, then remove the pot from the heat, add the Amaretto to the mixture, and pour into the prepared jars. Unscrew the lids and let cool. There is some debate as to whether the jars should be turned upside down to cool or left upright. Everyone has to decide for themselves. I turn them upside down. Makes about 4 glasses of 250 ml each.