Apple and thyme jelly

For -1 glasses of 225 ml
  • 2,5 kg sour Apples
  • 3 Stalk (s) fresh thyme
  • 500 g 'Extra-Gelling-Sugar'
  • cheesecloth
60 minutes
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
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)
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
Tip: Also tastes delicious with roasts, steaks and game
Shelf life 6-9 months


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