Apple jelly with ginger, lime & walnuts

Ingredients for 1 servings:

• 2 kg apples, sour, e.g. Boskoop
• 2 kg gelling sugar, approx. (depending on the amount of juice, 1 kg sugar per liter)
• 1 piece(s) ginger, fresh, approx. 4 cm
• 2 limes
• ⅛ liter white wine, dry
• 30 walnuts, preferably fresh from the new harvest

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a wonderfully fruity-nutty jelly for autumn and winter

Wash the apples thoroughly, drain, quarter, and remove the stems and blossom ends. Mix with 300 grams of gelling sugar and juice in a steam juicer. Peel the ginger, finely grate it, and wrap it in cheesecloth. Squeeze the cheesecloth vigorously, reserving the ginger juice. Wash the limes in hot water, dry them, and peel them thinly. Cut the lime peel crosswise into strips about 3 mm wide. Squeeze out the juice. Pour the lime juice through a sieve and mix with the apple juice. Measure the amount of juice; you want 1.5 liters. Mix the juice mixture with the ginger juice, the wine, and the remaining sugar. Bring everything to a boil while stirring, skimming off any foam. Let the jelly boil gently for about 4 minutes. Remove the pot from the heat, stir in the lime peel and the coarsely chopped walnuts, and test for settling. Pour the jelly into jars and seal them immediately. While cooling, turn the glasses upside down several times to ensure the lime zest and walnuts are evenly distributed throughout the glass. Makes approximately 7-8 glasses of 230-250 ml each.