Apple jelly

Total 1 hr 20 min

Like a clear glass of freshly pressed juice, the body of our Apple jelly is pure and undiluted in flavour. Made only using fresh ingredients, our recipe calls for nothing but wholesome fruits and unyielding sweetness. Let it take part in cheeseboards, or serve it atop toast or pancakes - there is plenty to go around.

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Apple jelly

Ingredients

2 kilos apples
700 ml water
2 organic lemons
1 kilo sugar per litre apple juice

Preparation

Preparation

Cut the apples up into chunks, keeping the peel and the core. Combine the water, apples and lemons sliced in half in a pot and bring to a boil. Boil until the apples turn to mush – approx. 40 minutes. Pour the liquid through a fine-meshed cloth.

When you’ve retrieved all the liquid, bring it to a boil with the sugar. Boil for 10 minutes. Skim off any impurities and foam as they will make the jelly cloudy. Pour into jars.

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