Apple jelly, pure and creative

Ingredients for 1 servings:

• 2,200 g apples or 1250 ml apple juice, clear, unsweetened
• 1 pack of gelling sugar (super)
• 1.150 ml apple juice, from fresh apples
• 100 g kumquat(s)
• 1 pack of gelling sugar (super)
• 1,000 ml apple juice, from fresh apples
• 250 g quince(s)
• 1 pack of gelling sugar (super)
• 1,000 ml apple juice, from fresh apples
• 250 ml Calvados
• 1 pack of gelling sugar (super)
• 750 ml apple juice, made from fresh apples
• 500 ml wine (mead, honey wine)
• 1 pack of gelling sugar
• 2 tbsp lemon thyme, optional, OR:
• 1 pack of flavoring (finesse amaretto bitter almond) OR:
• 1 stalk(s) cinnamon , in each jar
• 1 pack of citric acid, for more firmness

Instructions

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

can be varied flexibly

Preparation: Wash apples, drain, quarter, juice using a pressure cooker or steam juicer (Note: Please follow the appliance manufacturer’s instructions) and let cool. Measure 1250 ml apple juice. Preparation: Mix apple juice with super gelling sugar in a saucepan. Bring everything to a boil over high heat, stirring constantly, then boil briskly for at least 3 minutes and remove from the heat. Skim off any skims and immediately fill prepared jars to the brim. Close with twist-off lids, turn upside down and let stand on the lid for about 5 minutes. Ingredients as desired: APPLE JELLY WITH KUMQUATS: Measure 1150 ml apple juice and add gelling sugar. After 2 minutes of cooking time, add 100g of prepared kumquat slices (wash the kumquats, trim the ends, cut into 3mm thin slices, and remove the seeds) and cook for another minute.* APPLE-QUINCE JELLY: Add 1000ml apple juice, gelling sugar, and 250g prepared quince cubes (wipe the quinces dry with a cloth to remove the fuzz. Wash the quinces, drain, remove the stems, core, and cut into cubes). Cook as directed in the basic recipe.* CALVADOS JELLY: 1000ml apple juice, gelling sugar, 250ml Calvados. Cook as directed in the basic recipe.* HONEY WINE JELLY: 750ml apple juice, gelling sugar, and 500ml mead (honey wine). Cook as directed in the basic recipe.* TIP: Herbs also give your apple jelly a new flavor. After 2 minutes of cooking, add 2 tablespoons of prepared LEMON THYME (wash the thyme, pat dry, and finely chop) and cook for another 1 minute. Refine the jelly by mixing 1 packet of AMARETTO BITTER ALMOND FLAVOR with the juice. Then prepare as directed in the recipe. You can also place a CINNAMON STICK in each jar before filling the jelly. *Turn the jars frequently while they are cooling to ensure the ingredients are evenly distributed. Note: Adding herbs and cinnamon will shorten the shelf life. To test the setting, pour 1-2 teaspoons of the hot jelly onto a chilled plate. If the setting test becomes thick or solid, this will ensure that the rest of your jelly will also have sufficient firmness in the jars. If you want it to set more firmly, stir 1 packet of citric acid into the hot jelly and do a second test before filling the jelly.