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Apple jelly

updated

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Ingredients for 1 servings:

  • lots of apples (fallen apples), plenty!
  • 2 ½ kg sugar for 5 l juice

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

how my grandma cooked it

Peel the fallen apples, trim off any bad bits, quarter them, and core them. Cover them with water in a large pot and bring them to a boil. Let them stand overnight. The next day, strain the juice through a cheesecloth, reduce the volume to 5 liters, and add the sugar. Then boil again until the mixture sets. Immediately pour the juice into jars while still hot, seal the jars, and let them stand upside down for a few minutes.

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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.

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