Baked apple jam with almonds

Ingredients

Directions

1. 1

   Wash apples well and grate dry. Cut out the core with an apple corer. Place apples on a fat pan. Mix cinnamon and cloves and sprinkle over them. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

2. 2

   manufacturer) fry for about 30 minutes. 10 minutes before the end of the cooking time, place the almonds on the baking tray. Place the apple tray on a cake rack and let it cool down for about 20 minutes.

3. 3

   Carefully peel the skin off the apples. Remove the fruit flesh, resulting juice and almonds from the fat pan with a dough scraper. Weigh out exactly 1 kg of apple flesh (use the rest for other purposes) and place it in a wide, high saucepan.

4. 4

   Add lemon juice and jam sugar and mix well. Bring everything to the boil while stirring and continue to boil for about 6 minutes while stirring (make a gelling test). Immediately pour into prepared twist-off glasses, close well and let cool upside down.

5. 5

   Lasts for about 6 months.