Apple jelly with lemon balm

  • 2.25 kg Apples
  • Juice of 1 lemon
  • 1 Pack (500 g) Preserving sugar (1: 2 )
  • 4 stem (s) lemon balm
  • 6 cl Calvados
20 minutes
light
1.
Wash the smallest apple, rub dry and cut in half. Cut one half into thin slices. Drizzle with 1 teaspoon of lemon juice. Juice the remaining apples (including half of them) in the juicer. Mix 900 ml apple juice with the preserving sugar and lemon juice and bring to the boil. Let simmer for 4 minutes. Cook the apple slices for the last minute. Wash lemon balm, pat dryand cut the leaves into thin strips. Add the calvados and lemon balm. Pour the jelly into prepared jars and close immediately
2.
2 hours waiting time
1 serving approx:
  • 810 kcal
  • 3400 kJ
  • 2 g protein
  • 3 g fat
  • 182 g carbohydrates

0 Comments

Leave A Comment