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Fine apple jelly

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Ingredients for 1 servings:

  • 2 ¼ liters apple juice, freshly squeezed or purchased
  • ¼ liter Calvados
  • ½ liter dry white wine
  • 3 packs of gelling sugar, 2:1 (500 g each)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

with wine and Calvados

Combine the liquids with the gelling sugar and let stand in a large(!) saucepan for 1 hour. Then bring to a boil, skim off the white foam, and simmer for 5-7 minutes. Be careful, it can easily boil over. Test for settling and simmer for longer if necessary. If the settling test is successful, quickly pour everything into sterile jars and seal them. Turn the jars upside down for 10 minutes, then turn them upside down and let them cool.

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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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