Apple Calvados jelly with pistachios

Ingredients for 1 servings:

• 1 liter apple juice (clear, from a bottle or from about 1.8 kg of apples)
• 50 g pistachios
• 250 ml Calvados (apple brandy)
• 500 g gelling sugar 3:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

about 6 glasses of 200ml each

Preparation: Wash apples, drain, quarter, extract juice using a pressure cooker or steam juicer, and let cool. Measure 1 liter of homemade or store-bought apple juice. Roughly chop pistachios and weigh out 50 g. Measure 250 ml Calvados. Preparation: Mix the juice, pistachios, and Calvados with the gelling sugar in a saucepan. Bring to a boil over high heat, stirring constantly. Let simmer for at least 3 minutes, stirring continuously, and then remove from the heat. Skim off any skims and immediately fill prepared jars to the brim. Close jars with twist-off lids, turn upside down, and let stand on the lids for about 5 minutes. Turn the jars upside down occasionally while cooling to distribute the pistachios.