John Myers
Contents
show
Ingredients
- 500 g Jerusalem artichoke fresh
- 500 g Apples
- 1 cup Water
- 15 g Fresh ginger
- 1 Hot peppers
- 1 Cinnamon stick
- 4 stem Peppermint
- 1 packet Preserving sugar 2: 1
Instructions
- 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"
Nutrition
Serving: 100gCalories: 47kcalCarbohydrates: 9.6gProtein: 1.3gFat: 0.2g
