Apple Jelly
Apple jelly is a recipe with fresh ingredients from the core fruit category. Try this and more recipes from Spoonsparrow!
Ingredients
- 4 kg sweet-sour apples (e.g., Jonathan)
- 0.125 l cider
- 1 kg gelatin sugar (2:1)
- 4 sticks cinnamon
- 8 tbsp Calvados
Instructions
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1.
Wash the apples thoroughly, quarter them and put them in a pot, add 1 l water and cook with the 3 cinnamon sticks for about 10 minutes. Let cool covered.
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2.
Sift the apples through a sieve into a bowl lined with a kitchen towel. Pour the juice over night to drain. Press the apples gently in the cloth. Measure 1.8 l of juice. (With a juicer you usually get about 600 ml–1 l more juice depending on variety.) Transfer the juice to a large pot, add cider and gelatin sugar, stir constantly over medium heat until it boils, let bubble for about 4 minutes. Do a gel test; if the jelly does not set, add a little citric acid and boil again. Stir in the Calvados and fill the prepared jars up to the rim, place a rubber band, put the lid on and seal tightly with a clamp. Turn the jars upside down for 10 minutes and let cool, then remove the clamps after cooling.