Organic farmer Helmuth serves: Apple Strudel Jam.

Rinse the sultanas and soak them in rum. Peel and core the apples, and cut them into cubes. In a large pot, mix the lemon juice and zest with the gelling sugar and leave to rest for 1 hour. Brown the almonds in a pan without adding fat, add to the apples together with the vanilla pod, rum, sultanas and cinnamon. Amalgamate the mixture over high heat, stirring constantly, then let simmer for 4 minutes. Check the gelling and remove the vanilla pod; if necessary, skim off foam; fill each jar to the edge and close. Turn the jars upside down for about 5 minutes, then turn them right-side up again and let them cool. Let the Apple Strudel jam rest for at least a week and then serve it with a smile.