Apple Jelly with Ginger, Limes & Walnuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg apples, sour, e.g. Boskoop
- 2 kg preserving sugar, approx. (Depending on the amount juice, per liter 1 sugar)
- 1 piece (s) ginger, fresh, approx. 4 cm
- 2 lime (s)
- liter ⅛ white wine, dry
- 30 walnuts, as fresh as possible from a new harvest
Print Recipe
Pin Recipe Instructions
- Wash the apples thoroughly, drain them, cut them into quarters and remove the stems and blossoms. Mix with 300 grams of preserving sugar and juice in a steam extractor.
- Peel the ginger, grate it finely and wrap it in a cheesecloth. Squeeze out the cheesecloth vigorously, collecting the ginger juice.
- Wash the limes with hot water, dry them and peel them thinly. Cut the lime zest crosswise into 3 mm wide strips. Squeeze out the juice.
- Pour the lime juice through a sieve and mix with the apple juice. Measure the amount of juice, it should be 1.5 liters. Mix the juice mixture with the ginger juice, wine and remaining sugar.
- Bring everything to the boil while stirring, skimming off the foam again and again.
- Let the jelly simmer for about 4 minutes. Take the saucepan off the stove, stir in the lime peel and the roughly chopped walnuts and make the jelly test.
- Pour the jelly into jars and close them immediately. While cooling, turn the glasses several times so that the lime peel and walnuts are evenly distributed in the glass.
- Makes approx. 7-8 glasses of 230-250 ml each
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