Apple jelly

Ingredients for 1 servings:

• 2 kg apples, sour
• 4 cm ginger, fresh
• 2 limes
• ⅛ liter wine, white, dry
• 650 g gelling sugar, 3:1

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash, drain, quarter, clean, and then juice the apples (alternatively, I’ve used ready-made apple juice before, but it didn’t taste quite as good). Wash, dry, and peel the limes in hot water. Cut the zest into thin strips (I now scrape off the zest with my julienne peeler, so I don’t have to do any more cutting). Measure the apple juice; it should be 1 1/2 liters (about 1.5 quarts) and pour it into a saucepan. Squeeze the limes and mix the juice with the apple juice. Peel the ginger, finely grate it, squeeze it, and add the juice to the saucepan (I usually put the grated ginger mixture in a paper tea strainer and press it directly into the saucepan). Add the wine to the juice mixture. Stir in the gelling sugar and quickly bring everything to a boil. Boil gently for about 4 minutes, stirring continuously, skimming off any foam. Remove the pan from the heat and test for settling. Once the mixture is mixed, stir in the lime zest strips. Pour the jelly into jars and seal them immediately. Rotate the jars several times while cooling to ensure the lime strips are evenly distributed. I’ve also distributed the lime strips among the jars beforehand, but you have to be able to estimate the amount of jelly well. Of course, you can use other gelling sugar, but you’ll have to adjust the amount accordingly. We like it best this way, with a tangy, sour note. The time given is without juicing!