Summary

Ingredients

• ml 1,200 apple juice, naturally cloudy
• 10 sachets vanilla sugar
• 0.5 ½ lemon (s), the juice
• 1 packet preserving sugar, 3: (500 g)

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Instructions

1. The juice is always left over when I make applesauce. The recipe is in the database. My last applesauce had less cinnamon and clove.
2. The naturally cloudy apple juice, which still has enough apple sauce, is treated like jelly with the preserving sugar.
3. The ingredients all come to the juice. If you want, you can also use vanilla sticks or bourbon vanilla. The jam is boiled for 4 minutes, according to the instructions on the package of the preserving sugar and then poured into the clean, hot twist-off jars and then allowed to cool.