🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Baked Apple Jam
A German recipe for Advent that goes into jars all over Germany: tart apples with raisins, toasted almonds, cinnamon, clove and vanilla taste exactly like a baked apple straight from the oven. The jam turns golden brown, silky and pleasantly spiced, and while it cooks it scents the whole flat. To be honest this is not an old family recipe; it has only been a hit on the Christmas table and as a gift from the kitchen for a few years.
Kochzeit
55 min
Portionen
4
Zutaten
9
Nährwerte
pro Portion770 kcal
Kalorien
4 g
Eiweiß
7 g
Fett
170 g
Kohlenhydrate
Zubereitung
- 1
Sterilise four screw-top jars of 250 ml each and their matching lids in a large pan of vigorously boiling water, then lift them out with tongs and leave them to drain on a clean cloth. Only germ-free jars keep the jam good for a long time.
- 2
Peel and quarter the apples, cut out the cores and dice the flesh small; weigh out about 1 kg. Squeeze the lemon.
- 3
Put the diced apple into a wide pan with the apple juice and the lemon juice and cook it soft, covered, over a medium heat. The lemon juice keeps the apples pale.
- 4
Roughly crush the soft apples with a potato masher, but do not purée them, as a baked apple jam is allowed to stay chunky.
- 5
Toast the flaked almonds in a dry frying pan over a medium heat, stirring, until golden, and tip them onto a plate at once, or they will carry on browning in the hot pan.
- 6
Slit the vanilla pod lengthways and scrape out the seeds with the back of the knife.
- 7
Stir the 2:1 preserving sugar, the raisins, the cinnamon, the clove and the vanilla seeds into the warm apple purée, bring everything to the boil while stirring and then let it boil hard over full heat, stirring constantly.
- 8
Pull the pan off the heat and stir in the toasted flaked almonds so that they stay crisp.
- 9
For the setting test, put a blob on a cold plate; if it firms up after a minute, the jam is ready. If it stays runny, boil it for another minute and repeat the test.
- 10
Fill the boiling hot jam straight into the prepared jars, up to about 1 cm below the rim, wipe the rims with a clean cloth and screw the lids on tightly at once.
- 11
The jars do not have to be turned upside down; simply leave them standing until they have cooled completely. As they cool, the lid pulls audibly inwards.
