Recipe Cinnamon apple jelly
Preparation time:
1h
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Peel the apples, remove the heart and seeds then cut them into thin strips.
- Heat them, pack them lightly and cover with a little water. Cook very soft and discovered for 20 to 30 minutes.
- Pass the apples thus softened in a cheese and press them to recover 1.2 kg of juice.
- Pour the juice into the bassine with bonfit, add the cinnamon stick and sugar. Mix.
- Bring to ebullition. From this moment, count the cooking time: 7 min with a gelling sugar, otherwise 15 to 20 min with caster sugar.
- Maintain a high fire and stir often. ECUMER if necessary.
- Check the cooking by pouring a few drops on a cold plate then tip the plate. The jelly should sink gently.
- Remove the cinnamon stick and proceed without waiting for the pot. Close them and turn them back for 1 min, then put them back to the location to let them cool.
1 comment
Pourquoi eplucher les pommes et surtout retirer trognons et grains : c’est la ou se trouve le plus de pectine donc on peut à monavis les faire cuire en morceaux après les avoir bien lavées