John Myers
Jerusalem Artichoke and Apple Jam
The perfect jerusalem artichoke and apple jam recipe with a picture and simple step-by-step instructions.
- 500 g Jerusalem artichoke fresh
- 500 g Apples
- 1 Cup Water
- 15 g Fresh ginger
- 1 Pc. Hot peppers
- 1 Pc. Cinnamon stick
- 4 stem Peppermint
- 1 packet Preserving sugar 2: 1
- Thoroughly clean the topis, best done with a hand brush and cut into small pieces ….. Core the apples and also cut them into small pieces …… both together should add up to 1000 grams …
- Put in a saucepan and slowly simmer with a little water … (about 20 minutes)
- Add the chopped ginger, the chopped peppers, fresh peppermint stalks and the cinnamon stick …
- When the topis are soft, remove the mint stalks and the cinnamon stick and puree with the magic wand …..
- add the preserving sugar and let it stand for a while ….. in the meantime prepare the screw-top jars and wash them with hot water …..
- Bring our mixture to the boil, stirring constantly, and let it simmer for approx. 4 minutes according to the instructions …. fill hot into the prepared screw-top jars, close and turn upside down under a wet cloth for approx. 5 minutes … then set up normally and Wrapped in a damp cloth and let cool down slowly ……
- You can find more recipes and information in our group “Jerusalem artichoke friends”
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