Christmas Jam – Light

For the Christmas jam, cook apples with lemon juice, water, orange juice and spices covered for about 35 minutes until soft and strain through a sieve: About 1.3 kg of apple mixture remains (depending on yield of apples), add water to make up to 1.4 kg.

Peel the oranges, remove the inner skin and seeds and cut into small cubes.

Melt the fine crystal sugar in a coated pan until light brown, add the walnuts and toast briefly.

Empty onto a silicone mat or surface coated with oil and allow to cool.

Remove silicone mat and coarsely chop brittle with a cutter.

Mix applesauce with rum raisins, orange cubes and preserving sugar and bring to a boil.

Stir in walnut brittle and boil for 4-5 minutes.

Check for gelatinization and season to taste if necessary.

Stir in Cointreau and immediately pour the Christmas jam into prepared glasses.

With the help of an eyedropper, drizzle a few drops of alcohol over the top, light and seal immediately.

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