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Jelly · From Bladwijzer
Sea buckthorn and apple jelly
- Makes: ± 3 jars
- Time: 1 hour + 3 hours draining
- From: Sea buckthorn
Ingredients
- 500 g sea buckthorn berries
- 1 kg sour apples
- 750 ml water
- gelling sugar 2:1: 500 g per litre of juice
Method
- Cut the apples into pieces, skin and core included.
- Cook the apples and berries with the water for 20 to 30 minutes until everything is soft.
- Let it drip through a sieve lined with a damp cloth for at least 3 hours.
- Measure the juice, bring it to the boil with the gelling sugar and keep at a rolling boil for 4 minutes.
- Do the cold-plate test, pour the hot jelly into clean, hot jars and close at once.
Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.