Summary

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

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Instructions

1. 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.
2. Peel the ginger, grate it finely and wrap it in a cheesecloth. Squeeze out the cheesecloth vigorously, collecting the ginger juice.
3. 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.
4. 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.
5. Bring everything to the boil while stirring, skimming off the foam again and again.
6. 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.
7. 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.
8. Makes approx. 7-8 glasses of 230-250 ml each