Summary

Ingredients

• 450 ml apple juice, unsweetened
• 400 ml pear juice, unsweetened
• 1 sachet Gelfix, Classic : , per sachet for 850 ml fruit juice + and 000 g sugar
• g 1,000 suar
• 3 tablespoon whiskey, as desired

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Instructions

1. Put both fruit juices together in a large saucepan. Mix the Gelfix Classic with 2 tablespoons of sugar, then add to the fruit juice and stir. Bring the fruit juice to a boil over high heat while stirring. As soon as everything is boiling, add the remaining sugar. Bring to the boil again, stirring, and simmer for at least 3 minutes. If the gelation sample (put 1-2 teaspoons of the food on a cold porcelain plate) does not set, add 1 packet of citric acid or a few tablespoons of lemon juice and bring to the boil again. If desired, stir in the whiskey after the cooking process. Now, if necessary, skim the food, immediately fill the prepared jars to the brim, close with screw lids, turn over and let stand on the lid for about 5 minutes.