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Apple jelly with Calvados and mini apples

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Ingredients for 4 servings:

  • 2 kg apples
  • 1 kg gelling sugar
  • 1 lemon(s) , (juice)
  • 6 cl Calvados
  • some apples (baby apples from the can)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ingredients for 4 glasses of approx. 400 ml each

Juice the apples using a juicer. Combine 1 liter of apple juice with the gelling sugar and lemon juice and bring to a boil. Boil gently for 4 minutes. Add the Calvados. Pour the jelly into prepared jars. Add the halved baby apples and seal immediately. Tips: You can also make jam from frozen fruit. Weigh the fruit while frozen and use the juice that will release during thawing to make jam. Once cooked, you can freeze the jam in the jar as soon as it has cooled. Freezing does not affect the color or flavor, and the jam will keep for up to two years when frozen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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