Jelly is a wonderful way to enjoy apple cider. Enjoy it on toast or yogurt in the morning or use it to glaze a cake!
For the recipe:
- 750 grams of granny smith apples (about 4 apples)
- 750 grams of water
- 450 grams of apple liquid
- 450 grams of apple cider
- 720 grams of sugar
- juice from half a lemon
Makes about 3 jars
Wash, de-stem and cut the apples into 4 segments each.
Place them in a pot with the water and bring to a simmer for 30 minutes.
Collect the juice by pouring through a strainer and pressing lightly on the fruit. Keep the fruit pulp and make a compote by putting it through a vegetable mill and adding vanilla or honey if you need a little sweetness.
Strain the collected juice a second time through a cheesecloth to remove any pulp, this will make the finished jelly clear.
Add the cider, sugar and lemon and bring to a boil.
Skim any foam that collects on top (this also helps with having a clear jelly in the end).
Check the set by pouring a small amount on a cold plate and seeing if it sets. You can also check the set with a spoon, seeing if the liquid dripping at the bottom starts to set up.