Apple Jelly

Step 1:

Choose ripe apples or "ugly" fruit for an anti-gaspi approach, and wash them

Tips: use yellow apples like golden, but you can also use more acidic varieties like granny. It's up to you, because the recipe doesn't change. It's all a matter of taste!

Step 2:

Cut the apples into quarters and add lemon juice immediately to prevent oxidation (quantity to be adjusted later according to taste)

Tip: to further prevent oxidation: cut the apples into pieces, place in a dish with lemon juice and cover with cling film.

Step 3:

Strain into a juicer or Moulinex to obtain the juice.

Step 4:

Bring to the boil in a saucepan. Add the sugar in a fine stream.

Step 5:

Cook until the texture thickens and the fruit's natural pectin jellifies.

Tip: to check gelling, do the plate test: put a few drops of the product on the plate, wait a few minutes for it to cool, dip the tip of your finger in the product and check if it sticks. If it does, the jelly has finished cooking. If the product drips “too much” (too fluid), continue cooking.

Step 6:

Add lemon, cinnamon, cloves, etc.

Tip: to check that the jam will gel, pour a drop onto a plate previously placed in the fridge, and tilt it: if the drop slips, the jam is undercooked. If it sets, it's ready!

Step 7:

At the end of cooking, you can remove the foam from the surface.

Step8:

Immediately pour into the jars using a ladle, filling them to the brim. Close with the

appropriate lids and turn the jars upside down on a tea towel for ‘self-pasteurization’.

Step 9:

Leave the jars to cool before labelling. You can then store your jam in a cool, dry place for several months.

Step 10:

After opening, store your jam in the refrigerator and consume within a month.