Wild Apple Jelly
Easy and quick wild apple jelly recipe, a sweet and translucent fruit to spread by the French blogger Linda Louis
31 March, 2012
0 HR 55 MIN
from 1 lemon
- Mix the apple juice, the lemon juice and the cane sugar in the bowl.
- Bring the liquid to a gentle boil.
- Cook over medium heat for between 20-25 minutes, until it reaches 106° C.
- A drop of jelly on a cold plate should solidify right away.
- While the gelatine boils, wash your jam jars in very hot water.
- When it has reached the right temperature, pour the jelly in the jars and hermetically seal them.
- Keep them upside down until they cool. You may keep the jelly for up to a year in a cool, dark place.
This recipe has delighted you? Take a gourmet walk in the wild with the blogger Linda Louis