Apple and elderflower jelly with Prosecco

  • 1 lemon
  • 2 kg apples
  • 1 Pack (500 g) Preserving sugar (1: 2)
  • 75 ml elderflower syrup
  • 100 ml Prosecco
20 minutes
easy
1.
Squeeze the lemon. Wash the apples except for 1, grate dry and cut in half. Drizzle with 3 tablespoons of lemon juice. Juice the apples in the juicer. Measure out 750 ml apple juice (use the rest otherwise). Mix with the preserving sugar, elderflower syrup and the remaining lemon juice and bring to the boil. Let simmer for 4 minutes
2.
Meanwhile, halve the remaining apple, remove the core and cut into small cubes. Cook the apple cubes and Prosseco for the last minute. (Make a gelling test!) Fill jelly into prepared jars and close immediately
1 portion approx. list list - nutrients '>
  • 770 kcal
  • 3230 kJ
  • 2 g protein
  • 3 g fat
  • 178 g Carbohydrates
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