Apple jam with nuts, lemon and cognac

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Apple jam with nuts, lemon and cognac

Ingredients

Apples 2 kg processed
Sugar 1 kg
Nuts 400 g
Lemons 2 pcs. large
Cognac / liqueur 4 tbsp. l
Bay leaf 4 things.
Water 250 ml

Cooking method

  • Remove the zest from the lemons, steam the fruits in the microwave at full power for 2 minutes, squeeze the juice, remove the seeds.
  • Peel the apples, cut the seed pods, cut into thin slices.
  • Nuts, of course, break up, trying to keep the kernels intact.
  • Boil water with sugar, zest and lemon juice. Put apples in syrup, add bay leaf and cook for 20 minutes. Then remove the bay leaf from the jam, add cognac and nuts and cook until tender. It is possible, of course, with standing - the jam will only become more beautiful.

The dish is designed for

2.75 l

Cooking program:

Stove, multicooker

Note

The recipe from the site, thanks.

I go out in various ways to process apples; from ordinary jam, they can twist my nose ... even in winter.

What the cognac gave. Nothing for me. Mush licked the rest of the jam and immediately declared: "Oh, brandy !!" There is some kind of piquant note, although where does it come from, if there were 4 tablespoons of cognac for such a quantity of products, and it was brewed ...

toffee
Well, cognac wherever it went. But this is the first time I hear about bay leaves in jam. An interesting recipe.
Albina
Quote: iris. ka
Well, cognac wherever it went. But this is the first time I hear about bay leaves in jam.
I was amazed too.
TATbRHA
Yes, delicious! Our apples are good and tasty. Nuts gave such a pleasant touch. It smells like lemon. Well, cognac is a special article. Try it!
That which did not fit into the jars yesterday, 400 grams, the mush has already cracked with ice cream, bun, cottage cheese ...

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