Caramel – Apple – Jam

Ingredients for 1 servings:

• 1,000 g apples, peeled and pitted weighed
• 500 g sugar
• 200 ml orange juice
• 40 ml lemon juice
• 80 g raisins
• 80 ml rum
• 1 tsp cinnamon, or as desired
• 1 sachet of gelling powder, Gelfix-extra (25g; 2:1)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the raisins in rum overnight. The next day, peel the apples, quarter them, core them, and cut them into small cubes. Take about 2 tablespoons of the measured sugar and mix it with the gelling powder. Dissolve the remaining sugar, tablespoon at a time, in a tall saucepan over medium heat, stirring until the sugar caramelizes (turns a light brown color). Deglaze with orange and lemon juice. Add the finely diced apples and simmer for 5-10 minutes. Using a whisk, stir in the gelling powder mixed with the sugar. Add the rum-infused raisins and cinnamon and simmer for another minute. Do the setting test: pour a little hot jam onto a plate and let it cool. If it sets, the jam is ready. If not, continue cooking for a shorter time or add a little lemon juice. Immediately fill the jam into hot, rinsed twist-off jars and seal tightly. Turn the jars upside down for about 5 minutes, then flip them over and let them cool. This makes 8 jars of 220 ml each.