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Apple Jelly

6 servings

Ingredients

• tart apples (as needed)
• 1 kg apple juice
• 500 g sugar (half as much as the juice)
• lemon juice (to taste)

Instructions

1. Do not peel tart apples, just wipe them clean, slice them, and cook them until soft with just enough water to cover.
2. Pour into a bag or sack filter and let the juice drain for several hours.
3. Weigh the extracted juice and clarify half as much sugar.
4. Add the juice to the clarified sugar and reduce until a sample on a plate sets into jelly.
5. Add a little lemon juice to taste and fill the cooled jelly into glasses.

Modernized from a treasured 19th-century German cookbook.