Apple and thyme jelly

  • 2,5 kg Apples
  • 3 stem (s) Thyme
  • 1 pack (500 g) Extra gelling sugar' 2: 1 '
  • cheesecloth
  • damp cloth
75 minutes
Wash the apples thoroughly, cut into wedges. Put apple wedges and 250 ml water in a large saucepan, bring to the boil and cover and simmer over low heat for 25-30 minutes. In the meantime, line a large sieve with a cheesecloth. Hang the colander in a large saucepan. Pour in the apples and let them drain well overnight (makes approx. 1000 ml of juice). Measure out 900 ml of juice. Wash the thyme, pat dry and thePluck leaves from the stems. Mix the juice and jelly sugar together well in a large saucepan. Bring to the boil over high heat, add the thyme and cook for 3-4 minutes, stirring constantly (with a wooden spoon). Place the prepared jars on a damp cloth, immediately fill the jelly to the brim, close, place on the lid and let stand for about 5 minutes. Turn it over again and let it cool down
Waiting time approx. 12 hours


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