Eichkatzerl's Mirabelle and Lemon Jelly

Ingredients for 1 servings:

• 1 kg mirabelle plums
• 2 lemons (organic), untreated
• 500 g gelling sugar, 2:1
• 100 ml apple juice, naturally cloudy
• n. B. Apple juice, naturally cloudy

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

fruity, fresh and simply delicious!

Wash and stone the mirabelle plums. Simmer with 100 ml of apple juice for about 5 minutes until soft. Pass the mirabelle plums through a fine sieve. Wash the lemons and finely grate the zest (or zest it with a zester). Squeeze the lemons. Mix the mirabelle plum puree with the lemon juice and zest and pour into a liter measure. Add enough apple juice to make 3/4 liter. Transfer everything to a sufficiently large saucepan (better choose a slightly larger one, as the jelly will foam when reduced) and mix with the sugar. Let it steep for about 1 hour. Boil briskly for about 4 minutes (test for setting) and pour into clean jars. Turn these upside down for a few minutes. The jelly will keep for at least a year if stored in a cool, dark place.