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Stock: Apple and Orange Jelly

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Stock: Apple and Orange Jelly

The perfect stock: apple and orange jelly recipe with a picture and simple step-by-step instructions.

  • 750 ml Apple juice from the steam extractor
  • 250 ml Freshly squeezed orange juice, without pulp
  • 1 kg Preserving sugar 1: 1
  1. Mix the apple juice with the preserving sugar, bring to the boil and simmer for four minutes.
  2. Squeeze the oranges. Hold back the pulp.
  3. Only after the cooking process add the orange juice and then pour the jelly into screw-top jars that have been rinsed with hot water and let them cool down.
Dinner
European
stock: apple and orange jelly

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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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