Apple-pear-vanilla jelly

For 4 glasses
  • 1,25 kg sour apples
  • 1 kg Pears
  • 2 untreated lemons
  • 6-10 whole cloves
  • 1 (25 g) sachet Gelfix 'super' 3: 1
  • 350 g Fruit sugar
  • Mark of 1 vanilla pod
60 minutes
Wash apples and pears thoroughly, remove stems and flower bases. Cut the fruit and the core into wedges. Wash 1 lemon, rub the peel. Squeeze both lemons. Bring 1/2 liter of water, cloves, lemon juice, lemon zest and fruits to the boil and cover and simmer for about 30 minutes. Line the sieve with a cheesecloth. Put on a bowl. Pour fruits, let juice drain for 5-6 hours (or overnight). Measure out 1 liter of juice. Mix the gelling agent and fruit sugar. Put the juice in a saucepan, stir in the vanilla pulp and gelling agent mixture. Bring to the boil while stirring, then let it simmer for exactly 3 minutes. Skimming, fill immediately to the brim in clean twist-off glasses. Close and let cool down the other way round
Shelf life approx. 6 months


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