John Myers
Ingredients for 1 servings:
- 2.3 kg apples (Red Moon, approx. 18 pieces)
- 1 kg gelling sugar 1:1
- 1 lemon(s), juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Apple jelly from the super sour variety “Red Moon”
Remove the stems from the apples and juice them using a juicer. This should yield exactly 1 liter of juice, a little more. Now put the juice into a saucepan together with the sugar and the juice of half to one whole lemon and bring to a boil, stirring constantly. Boil for 4 minutes, never stopping stirring! Once the 4 minutes are up, test for setting. If it sets, pour the jelly into previously boiled, sterile jam jars. Seal them and turn them upside down briefly. Allow to cool and enjoy. The Red Moon apple variety hasn’t been around for very long and is therefore still relatively hard to come by. However, I highly recommend keeping an eye out at the weekly markets and bringing this great variety home with you. What makes it special? The apple is very sour and its flesh is dark red, which gives the jam its wonderful pink color.
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