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Quetsches and apples with star anise and Tahitian vanilla


Ingredients:
  • Quetsches and apples with banana and Tahitian vanilla
    600 g or 500 g net
  • Apples
    750 g or 500 g net
  • granulated sugar
    800 g
  • lemon juice
    1
  • star anise
    1 star
  • Tahiti vanilla pods (preferably).
    2


Preparation:
  • 1 for maceration
  • Preparation time:35 minutes
  • Cooking time:6 minutes


Rinse the plums in fresh water, dry them in a kitchen towel, cut them in half and pit them. Peel the apples, core them, cut into thin slices.

In a terrine, mix the fruit with the sugar, lemon juice, star anise and vanilla pods split in half along their length.

After 1 hour of maceration, pour into a jam bowl and bring to the boil then let simmer for 1 minute. Pour again into the terrine. Cover with a sheet of parchment paper and refrigerate for 12 hours.

Once this time has passed, bring to the boil again for 5 minutes, stirring gently, skimming carefully. Then remove the vanilla and the star anise.

Put the jam in jars immediately and cover. Wait at least a week before consuming.

Recipe taken from Christine Ferber's book:My jams.