John Myers
Blood Orange Jelly with Aperol
The perfect blood orange jelly with aperol recipe with a picture and simple step-by-step instructions.
- Blood oranges for 800 ml of juice
- 150 ml Aperol liqueur
- 1000 g Preserving sugar 1: 1
- Squeeze the blood oranges, pour the juice through a sieve so that the rest of the pulp is caught. Measure out 800 ml of juice.
- Mix the juice with the preserving sugar in a large saucepan. Really big pot it boils up very high. Bring to the boil, simmer for a few minutes and then add the Aperol and bring to the boil again.
- In the meantime, wash the glasses with hot water.
- Make a jelly test, put some jelly on a cold plate and let it cool down, if it is sufficiently jelly, the jelly can be bottled, if not it is cooked further.
- Pour the jelly into the jars, close them and turn them upside down for 10 minutes. Then turn it over again and let it cool down.
- Store in a cool and dark place.
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