Apple jelly with lemon balm

  • 1,75 kg ripe, sour apples
  • 1 pack (500 g) Universal preserving sugar
  • 1 Cinnamon stick
  • 1 Clove
  • 0.5 Lemon (the juice of it)
  • 1 potty Lemon balm
60 minutes
Wash the apples, remove the flowers and stems and chop the apples. Cover the fruit and 3/4 liter of water in a large saucepan and cook for 20-30 minutes. Line a sieve with a cheesecloth and pour the pulp on it.
Let the juice drain well - but don't squeeze it out. Let the apple juice cool down. Measure 3/4 liter of juice. Bring to the boil with about half of the preserving sugar, cinnamon stick, clove and lemon juice. Let simmer for 3 minutes while stirring constantly.
Add the rest of the preserving sugar and bring to the boil again while stirring. Let simmer for 1 minute. Take out the cinnamon stick and clove. Wash lemon balm, pat dry and pluck small leaves into the hot jelly.
Fill the jelly to the brim in prepared glasses, close tightly and turn upside down for a short time so that a vacuum is created. Store in a cool and dark place.


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