Apple jelly with pears and nectarines

Ingredients for 4 servings:

• 2 apples, sour
• 1 nectarine(s)
• 1 pear(s), very ripe
• 1 lemon(s), untreated
• 300 g gelling sugar 2:1
• e.g. water or apple juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Makes about 4 – 5 jars of 107 ml each

You will also need a cheesecloth or a very clean tea towel and a hand blender. First, pour boiling water over the jars and lids to sterilize them and prepare them for filling. Wash the apples, remove the cores, and chop them up. Wash the lemon, peel it in a spiral shape, and place the peel and apple pieces in a pot with the water to cover them well. Heat the water, but do not boil the apples until completely soft. Meanwhile, core and chop the nectarine and pear. Add them after the first boil and heat through. Then blend everything and let it cool slightly so you don’t scald your hands. Line a bowl or measuring jug with the cheesecloth and pour the cooled fruit puree over it to filter out the solids. Wring out the pulp well in the cloth to extract all the fruit juice. This should now yield about 500 ml of juice. Now top up to 600 ml with water or apple juice. Pour the fruit juice into a wide saucepan, add the juice of half a lemon, and the preserving sugar, and bring to a boil. Cook the jelly according to the package instructions, test for setting, then pour into clean jars and seal the jars.