in Recipes

Jelly from cherry apple or ornamental apple

updated

Spread the love

Ingredients for 1 servings:

  • 2 kg apples (cherry apples or ornamental apples)
  • some sugar
  • some lemon juice or citric acid
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 44 minutes

Remove the stems and blossoms from the cherry apples (I don’t think it matters if the stems stay on). Cut the apples in half, if possible without cutting the cores, as they could otherwise pass through the holes in the juicer. Mix the apple pieces with lemon and sugar and let them steep for a few hours. Juice and collect the juice. Weigh or measure the juice and add the appropriate amount of preserving sugar (according to the package instructions). Bring the juice and preserving sugar to a boil and simmer for 2-4 minutes. Test for settling. Pour the hot mixture into sterile twist-off jars, seal, and turn upside down.

Facebook Comments

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.

Eifel barley soup with mettwurst

White cabbage, tomato and spinach casserole