Apple Jelly with Lemon and Thyme

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Apple Jelly with Lemon and Thyme
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 49 min.
Ready in

Ingredients

for
5
Ingredients
2 kilograms
tart Apples
10
organic Lemons
8 sprigs
15 grams
500 grams
Jam sugar (2:1)

Preparation steps

1.

Rinse, quarter, and remove cores from apples. Juice apples in an electric juicer. You should have about 700 ml (approximately 3 cups) juice. Rinse 2 lemons with hot water, pat dry and cut into thin slices. Squeeze juice from remaining lemons to measure about 300 ml (approximately 1 1/4 cups) juice. Rinse thyme, shake dry and strip leaves from two of the stems. Divide leaves among sanitized jars.

2.

Combine apple juice, lemon juice, lemon slices, and thyme sprigs in a large pot. Heat to about 50°C (approximately 125°F). Mix pectin with sugar, then stir into juice and bring to a boil, stirring constantly. Cook at a boil for 4 minutes. Test to see if jelly has set. Remove thyme sprigs and pour jelly into jars, filling them up to the brims. Seal tightly and turn upside down to cool.