Meadowsweet – Apple Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large lemon (s) (organic), washed hot
- 3 sachets Gelierfix, : 1, for 50 g sugar and 1 kg fruit each
- 30 g ascorbic acid, alternatively citric acid
- 1 kg sugar
- 2 liters apple juice
- 5 handfuls flowers (meadowsweet flowers), or more
- vanilla powder, or meadowsweet or lavender flowers
- vodka, or fruit brandy or liqueur
Print Recipe
Pin Recipe Instructions
- Wash both lemons with hot water, rub them together, mix the zest with 1 kg of sugar, gelatinizer and ascorbic acid. Squeeze the lemons, cut the peel into thin slices. Read out the meadowsweet flowers, bring to the boil with apple and lemon juice and the lemon wedges, turn off the stove, cover and let cool. Let it cool in the fridge overnight.
- The next day, drain the meadowsweet apple juice over a sieve lined with a cloth, squeeze out the flowers and lemons well to get as much aroma and liquid as possible. Heat the liquid when it boils, stir in the lemon peel, ascorbic acid, gelation fix and sugar mixture, cook until the sugar has dissolved.
- In the meantime, prepare 6-8 twist-off jars (depending on size, each with 350-450 ml content): Wash with hot water, pour boiling water over the lid.
- If desired, add a pinch of vanilla powder or 1/2 teaspoon meadowsweet or lavender flowers or 1 teaspoon vodka, fruit schnapps or liqueur to some glasses. Immediately pour the hot jelly into the prepared glasses up to just below the rim. Immediately close the lid, shake the jars a little, place them on a damp towel and turn occasionally while cooling so that the flowers are distributed.
- One more sachet of Gelierfix was used than intended, as juice does not gel as well as fruit puree.
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