Apple jelly with Calvados

Rating (6 ratings)


1 kg tart apples
500 ml water
2 cinnamon sticks
2 star anises
1 tsp Dansukker Vanilla Sugar
Dansukker Jelly Sugar Multi, 100 ml for each 100 mll of strained liquid
50 ml Calvados


Chop the apples and put them in a saucepan. Add the water, cinnamon and star anise. Simmer gently for 20 minutes. Strain the mixture through a jelly cloth for 15 minutes. Measure the liquid and pour back into the cleaned pan. Add the vanilla sugar and jelly sugar. Bring to the boil and simmer for 30 seconds. Add the Calvados. Carefully skim off any scum. Pour into warm, sterilised jars. Store in the refrigerator.

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