John Myers
Contents
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Ingredients
- 500 g Jerusalem artichoke fresh
- 300 g Apple
- 200 g Kumquat fresh
- 10 g Ginger
- 500 g Preserving sugar 2: 1
Instructions
- clean the Jerusalem artichoke, best done with a brush .... do not peel it ... cut it into small pieces and add a little water and let it simmer slowly .....
- Chop the kumquats, remove the seeds and add to the topis ...
- Remove the stalk and blossom as well as the core of the apples and also add to the topis .... Peel the ginger and add finely chopped .....
- the cleaned fruits should add up to 1 kg ...
- Let everything simmer together for about 20 minutes .... then puree finely with the magic wand .....
- add the preserving sugar and let it rest for a while .... in the meantime prepare the screw-top jars .... wash them with hot water and place them on a damp cloth ......
- Bring our fruit mass to the boil and let it boil for 3-4 minutes, stirring constantly, and pour it into the glasses ...
- the glasses should first be turned upside down for about 5 minutes ... then let them cool down slowly in a wet cloth .....
- the jam can be used as a side dish to puff pastry, fillings in puff pastry. can be enjoyed with sauces, for spreading meat or on Sunday rolls ... also for pancakes and crepes ...
- You can find more recipes and information in our group "Jerusalem artichoke friends"
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 39.6gProtein: 1gFat: 0.2g
