Summary

Ingredients

• 1 liter apple juice
• 2 carnation (s)
• 2 lemon (s), organic
• 1 kg preserving sugar
• 6 sprigs rosemary

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Instructions

1. Peel the lemon peel in a spiral. Bring the apple juice with the cloves and lemon zest to the boil and let it steep (preferably overnight).
2. Sieve the next day, add the lemon juice and bring to the boil with the preserving sugar according to the instructions. Place a sprig of rosemary in each jam jar (about half as long as the jar) and pour in the hot jelly. Close the jar with the twist-off lid. Place the jar on the lid for about 15 minutes, then turn it over and let it cool down.