Apple and thyme jelly
- 2,5 kg sour Apples
- 3 Stalk (s) fresh thyme
- 500 g 'Extra-Gelling-Sugar'
- cheesecloth
60 minutes
light
- 1.
- Wash the apples, remove the stems and flowers . Cut the apples and core into wedges and bring to the boil in a large saucepan with 1/4 l water. Cover and simmer over low heat for 25-30 minutes
- 2.
- Line a large sieve with cheesecloth, hang in a large saucepan. Pour in the apple mixture and let it drain overnight (makes approx. 1 liter of juice)
- 3.
- Measure out 900 ml of juice. Wash the thyme, shake dry and pluck the leaves off. Mix the juice, gelling sugar and thyme well in a large saucepan. Bring to the boil over high heat while stirring. Then cook for at least 3 minutes through and through, stirring constantly. Immediately fill the prepared jars to the brim and close
- 4.
- Tip: Also tastes delicious with roasts, steaks and game
- 5.
- Shelf life 6-9 months
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