Simple Homemade Whole Apple Jelly
Ingredients
- 1.70 kg sour apples
- 2 tbsp lemon juice
- 1 packet vanilla sugar
- 500 g jam sugar (3:1)
Preparation
Sterilize 4 jam jars (350 ml each) with lids in boiling water. Peel, quarter, remove cores, and cut apples into coarse pieces. Boil 300 ml water, add apple pieces, and cook covered for about 30 minutes on medium heat
Line a coarse sieve with a jelly bag or thin kitchen towel. Place the cooked apple pieces in it and let drain slightly. Twist the top of the towel to squeeze out the liquid
Measure the collected juice to 1200 ml, adding water if necessary to make up the difference. Do not use the foam that formed on the surface after juicing as it makes the jelly cloudy. Mix the juice with lemon juice, vanilla sugar, and jam sugar in a pot
Bring the liquid to a boil and let it boil vigorously for 5 minutes. Fill the hot jelly into the prepared jars, seal, and let set overnight
Juicer method
Wash, quarter, and core the apples. Juice them one by one using a juicer
Tips
Great for breakfast, on bread, or as cake filling
