Apple Jam with Marzipan and Saffron

For the apple jam with marzipan and saffron, wash the apples and cut them into small pieces.

Boil until soft with the juice of 2 lemons and the peel of 1 lemon, water, honey, rum and cinnamon bark. Cool and leave in the refrigerator, covered, for at least 1 day (preferably in a glass jar).

Then puree with 100 g marzipan (cut into pieces) with a hand blender. Chop the saffron threads a little and mix in. Boil with 3 tbsp. jam sugar for another 5 minutes.

Fill the apple jam with marzipan and saffron into glasses while still hot. Makes about 5 jars.

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