Potato and apple jam with vanilla pod, dried mangoes and chili flakes

Ingredients for 1 servings:

• 230 g potatoes
• 190 g apples, sour
• 20 g mango(s), dried
• 1 vanilla pod(s)
• 1 lemon(s), the juice
• 210 g gelling sugar, 2:1
• 1 shot of apple juice or cider
• Chili flakes, amount to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Makes 1 glass of 250 ml and 1 glass of 210 ml

Wash, peel, core, and dice the apples into small cubes. Mix with the lemon juice in a bowl. Wash, peel, and finely dice the potatoes, then mix with the apples. Split the vanilla pod, scrape out the seeds, and cut the mango into small pieces. Stir in both. Place everything in a food processor and process until the desired consistency is reached. Then transfer to a saucepan with the gelling sugar and bring to a boil while stirring. Add the apple juice, reduce the heat, and simmer for 5-8 minutes. Just before the end, sprinkle in the chili flakes and stir to combine. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check if the jam is no longer too runny. If so, add a little citric acid and stir in. Pour the hot mixture into small jars (twist-off), seal immediately, and allow to cool. The cellar is still ideal for storage.