Apple Jelly

1. 1 Apples≈ $3.50 par kg 250 g
2. 2 Sugarpaquet 1 kg ≈ $1.60 150 g
3. 3 Lemon≈ $4.70 par kg 10 g

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Wash the apples¹, cut them into wedges with the skins and cores. Cover with 300 ml water, bring to a boil, and cook for 25 minutes until soft.

2. Transfer the mixture to a cheesecloth-lined sieve and leave to drain for 3–4 hours without pressing, so the jelly stays clear.

3. Pour the juice (about 200 ml) into a saucepan, add 150 g sugar² and the lemon³ juice. Bring to a boil and cook for 20–25 minutes, skimming off the foam.

4. Check for doneness: a drop on a cold saucer sets in 1 minute.

5. Sterilize the 0.25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment it comes to a boil, then seal.

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 2 weeks.