Grandma’s Apple Jelly

For the apple jelly, quarter the apples and juice them without the core with 300 g of preserving sugar in a steam juicer. Peel the limes, cut the peel into strips about 3 mm thick, squeeze out the juice.

Now mix the apple juice (1.5 l) with the lime juice, the wine and the ginger, add the remaining jam sugar and immediately bring to the boil while stirring constantly, skimming off the foam again and again.

Let the jelly boil for 15 minutes until bubbly, add the lime zest and do the jelly test. Pour the jelly into jars and seal well immediately.

Preparation Tip:

For the apple jelly is best suited variety Boskop for juicing or a wild apple, which is very sour

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