John Myers
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Orange-ginger-apple Jelly
The perfect orange-ginger-apple jelly recipe with a picture and simple step-by-step instructions.
- 1000 ml Blood orange juice
- 100 g Candied ginger
- 1 piece Lemon untreated
- 1 piece Apple boskop
- 1 piece Lime
- 1000 g Preserving sugar 1: 1
- 20 g Fresh ginger
- 3 teaspoon Ginger-Orange tea
- 1 teaspoon Cinnamon blossoms
- 2 piece Star anise
- 1 Orange zest
- 1 packet Agar Agar. Dry product
preparation
- Freshly squeeze blood orange juice – cut candied ginger into small pieces – take the zest from the organic lemon – squeeze the lemon – cut apples into small cubes and immediately pour lemon juice over them – squeeze out the lime – mash the cinnamon blossoms with the iron and add the orange ginger tea fill in a tea infuser
preparation
- Put the blood orange juice with the preserving sugar in a saucepan and bring to the boil – add the apple pieces, tea egg, star anise – press in fresh ginger with the garlic press – simmer gently for 10 minutes
- add lemon zest and candied ginger pieces – let simmer for another 5 minutes – take out the star anise and tea – mash the apples a little with the potato masher – add lime juice and agar agar and cook for a few more minutes
- Use the jam funnel to fill the jelly into the prepared, clean screw-top jars and screw them on immediately – turn the jars upside down for at least 15 minutes
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