The perfect spread for every type of bread or sweet toasties!
Serves: – Prep. time: 30′ Cooks in: 1:30′ Ready in: 2h
1½ kg red apples
4½ cups sugar
½ cup water
1½ lemon, juiced and zested
¾ cup cocoa powder
1 vanilla pod, split, seeds scraped
2 tbsp Grand Marnier or Cointreau
Peel and core apples. Dice. Place peel and seeds in a piece of cheesecloth and seal with kitchen string.
In a large pan simmer on low heat apples, sugar, water, lemon juice and zest for 20′ until apples are tender. Remove cheesecloth.
Whizz with a stick blender and stir in sifted sugar and cocoa powder until melted. Add vanilla seeds and pod and simmer on low heat until marmalade reaches the right consistency. Remove pan from heat and discard vanilla pod. Stir in the booze.
Ladle jam into warm, sterilized jars, filling to just below the rim. Place a wax disc on top of the jam if you want to prevent mildew forming. Cover with lid and store in a cool, dry place. Keep in the refrigerator after opening.
Photo: Vangelis Paterakis – Food Styling: Elena Jeffrey
Και η συνταγή στα ελληνικά: Σοκολατένια μαρμελάδα μήλου