Gingerbread with ginger and cinnamon

Ingredients for Gingerbread with ginger and cinnamon

Instructions for Gingerbread with ginger and cinnamon

To prepare the Gingerbread with ginger and cinnamon recipe, please follow these instructions:

Apples peeled, chopped out and cut into thin boats.
The vanilla rod is cracked and the grains are scrapped out.
Freshly ground ginger and cinnamon are placed in a pan together with apple boats, sugar and peeled vanilla grains (the split vanilla pole can also be added.)
The water is poured over.
Allow it to boil in medium heat and boil until it has the same consistency as marmalade. Keep an eye on the pan and stir it occasionally so it does not burn.
While it's all boiling, the glasses should be done. They must be absolutely cleaned !!!
Just before the marmalade is poured onto glass, the glasses should be scalded so they are still hot while pouring the marmalade. After scalding, rinse the glass with atamon and water (2 teaspoons atamon in 1 cup of hot water)

When the marmalade is cooked boiled and resembling mash (possibly with small clear apples) take the saucepan off the heat. Remember to pick up the broken vanilla bars.

If you want preserving in the marmalade add to the marmalade atamon (1 teaspoon per 1 kg of marmalade) and mix well.

After added preservation, pour the marmalade onto the hot glass. The glass is attached immediately.

Without atamon, the ice cream must be in the refrigerator and can last for a couple of months. With atamon it must be kept cool and can stay approx. 6 months

The result will be (approx. !!!) 1800 grams of delicious premade marmalade, which is delicious for breads, cakes, ice cream, pancakes and other delicious desserts.
Enjoy!!


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