Austrian Lady Jam

8 cups


  • 2 ¾ pounds Ida Red apples, peeled, cored, halved, and thinly sliced

  • 3 ¾ cups sugar

  • Freshly squeezed juice of 1 lemon

  • 1 vanilla bean, split lengthwise

  • 3 ½ ounces raisins

  • 1 ¾ ounces dark rum

  • 1 rounded teaspoon ground cinnamon

  • 5 ounces broken walnuts


  1. In a large saucepan, combine apples, sugar, lemon juice, and vanilla bean. Bring to a simmer, and cook until sugar is dissolved. Pour into a nonreactive bowl, cover with a sheet of parchment paper, and refrigerate overnight. In a small bowl, combine raisins and rum. Cover with plastic wrap, and let stand at room temperature overnight.

  2. Remove apple mixture from refrigerator. Transfer to a large saucepan. Bring to a boil, stirring gently. Skim foam. Add raisin mixture and cinnamon. Return to a boil, and cook over high heat, stirring constantly for 5 minutes. Skim, as needed. Remove from heat, and let stand overnight at room temperature.

  3. Add walnuts. Return to a boil, and cook until desired consistency is achieved. Pour into sterilized jars, leaving 1/2-inch headspace, and seal.

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