Apple jelly without apples

Ingredients

• 250 g Organic apple peels and cores (From about 6 to 8 apples)
• 750 ml Water (To cover the peels in the pot)
• 200 g White sugar (60 g sugar per 100 g apple juice (adjustable))
• 1 unité Lemon juice (About 30 ml, for acidity)
• 1 unité Vanilla bean (Scrape the seeds before use)

Instructions

1. Collect the peels and cores

   Thoroughly wash the peels and cores, then place them in a 2‑3 L pot.

   Time: PT10M

2. Cooking the peels

   Add water to completely cover the peels, bring to a boil then reduce the heat and let simmer for 30 minutes uncovered.

   Time: PT30M

   Temperature: 100°C

3. Filter and press

   Pass the mixture through a fine sieve, press the residues with the back of a spoon to extract as much juice as possible.

   Time: PT10M

4. Measure the juice and prepare the sugar

   Weigh the obtained juice (about 330 g) and calculate the sugar to add: 60 g sugar per 100 g juice. In this example, 200 g sugar is used.

   Time: PT5M

5. Add lemon and vanilla, bring to a boil

   Squeeze the lemon, add its juice, the sugar and the vanilla bean seeds to the apple juice. Bring everything to a boil.

   Time: PT5M

   Temperature: 100°C

6. Cooking the jelly

   When boiling is reached, lower the heat and let simmer on low for 30 minutes to reduce the liquid and achieve jelly consistency.

   Time: PT30M

   Temperature: 90°C

7. Sterilize the jar and pour the jelly

   Boil the glass jar in a large pot of water for 10 minutes, remove it, dry it, then pour the hot jelly into it.

   Time: PT10M

   Temperature: 100°C

8. Seal and let cool

   Seal the jar tightly, invert it for a few minutes then let it cool completely at room temperature before storing in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

980

Protein

0 g

Carbohydrates

65 g

Fat

0 g

Fiber

1 g