Apple and lime blossom jelly

Name: Apple and lime blossom jelly
Total time: 1 h 30 min
Yield: ± 4 jars of 250 ml
Ingredients: 1 kg sour apples, chopped with skin and core; 750 ml water; 20 g fresh lime blossom (1 large handful); juice of 1 lemon; jam sugar (with pectin): as many grams as you have ml of juice (± 650 g)

Updated on 9 October 2026

Makes: ± 4 jars of 250 ml
Time: 1.5 hrs
From: Caucasian lime

Ingredients

1 kg sour apples, chopped with skin and core
750 ml water
20 g fresh lime blossom (1 large handful)
juice of 1 lemon
jam sugar (with pectin): as many grams as you have ml of juice (± 650 g)

Method

Put the chopped apples and the water in a pan, bring to the boil and simmer gently for 25 minutes, until the apples are completely soft.
Leave the juice to drip for 2 hours through a wet cloth or a fine sieve; do not press, so the jelly stays clear.
Heat the juice until just boiling, take off the heat and add the blossom. Leave to infuse for 15 minutes and strain.
Measure the juice and put it in a pan with the lemon juice and the jam sugar.
Boil hard for 4 minutes (or as the packet says).
Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge.