John Myers
Ingredients for 1 servings:
- 750 g apple (organic), of your choice, but waxy
- ½ lemon(s), juice
- 300 g brown sugar
- 500 ml water
- 300 ml cider
- 300 g gelling sugar 2:1
Instructions
Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 45 minutes
As a spread, with quark or yoghurt, in sauces or for baking
Remove only the stems and blossoms from the apples. Chop them finely, including the peel and core, and place them in a large saucepan. Add the lemon juice and brown sugar, mix well, and let them steep for 2 hours, or overnight if possible. Pour the water into the apples, stir, and bring to a boil. Simmer over medium heat for about 20 minutes. Do not stir again, or the jelly will become cloudy. After the cooking time, hang a large sieve over a large bowl and line it with a clean tea towel or cheesecloth. Pour the apples and their liquid into the sieve. Do not squeeze them, and let them drain well, ideally for a few hours. Transfer the resulting juice to a measuring jug and top up to 1 liter with cider (I used 300 ml). Pour the liquid back into the saucepan and bring to a boil, stir in the gelling sugar, and boil gently for about 4 minutes. Pour into twist-off jars.
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