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Gelee de pommes (apple jelly): recreating a childhood memory with apples

By Chefdruck Musings
(3.00/5 - 2 votes)
1 comment

The flavor inside the mouth is intoxicating, a million times better than the sweetest candy.

Ingredients:

- 4 1/2 pounds of quartered apples
- 2 lemons
- 8 cups of water
- 5 cups of sugar

Preparation:

Step 1:

Cut your apples into quarters. Throw them in a large stock pot. Squeeze the juice of the lemons on top. Cover with water and boil for an hour.

Step 2:

Cover a sieve with cheesecloth. Place the sieve over a large bowl. Put the cooked apples in a sieve in two batches and squeeze gently to collect the juices. Repeat for the second batch. You should have about 7 cups of liquid. You can now discard the apples.

Step 3:

Place the liquid back in the stockpot. Add the sugar and bring to a boil. Lower the heat and simmer for an hour or two, until the jelly is thickened and darkened.

Step 4:

Meanwhile, in a separate large stockpot, boil your canning jars. When your jelly is ready, remove the jars from the boiling water carefully with tongs. Pour the jelly in using a canning funnel, leaving a half an inch of space at the top. Screw on the lids and invert the jars.

Step 5:

Leave inverted until completely cooled to complete the sterilization process. Once cooled, if the jelly is still too liquid. You can boil it for longer and resterilize the jars.


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By Chefdruck Musings



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Comments:

5 / 5
Posted the 22/08/2013, 15:41

Iwill try today it look good

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