Cherry Apple Jelly or Crab Apple
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 4 mins |
| Total Time | 1 hr 44 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg apples (cherry apples or ornamental apples)
- some sugar
- some lemon juice or citric acid
- 500 g preservin suar (2: 1)
Print Recipe
Pin Recipe Instructions
- Remove the stems and remnants of the cherry apples (I think it doesn`t matter if the stems stay on). Cut the apples in half, if possible without cutting the cores, as these could otherwise fit through the holes in the juicer. Mix the apple pieces with lemon and sugar and let it steep for a few hours.
- Juice and collect the juice. Weigh or measure the juice and add the preserving sugar accordingly (according to the instructions on the package).
- Bring the juice with the preserving sugar to the boil and let it simmer for 2 - 4 minutes. Do the gel test.
- Pour the hot mass into sterile twist-off jars, close and turn upside down.
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