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\n\t\t<\/div>\n\nAPPLE MINT JELLY FROM FRESH APPLES<\/h2>\n
I prepare my Apple Mint Jelly from fresh apples. It tastes best with firm, tart old apple varieties from the orchards (e.g. Boskop), as they contain a lot of pectin. Even windfall apples are perfect for my recipe, but be sure to cut off the brown parts in advance and preserve only healthy fruit. To get the juice out of the fresh apples, boil the apples with a little water until they are soft. It is best to prepare the juice one day before. Then place the apples in a sieve and let them drip overnight.<\/p>\n
But do not throw away the apple remains, you can prepare apple cider vinegar, compote or applesauce. The next day, the Apple Mint Jelly is prepared very simply from the apple juice. When ready, place the jelly in nice sterilized jars. I prefer to sterilize the jars in the oven, here I have instructions for you.<\/p>\n
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\n\t\t<\/div>\n\nTHINGS WORTH KNOWING ABOUT THE APPLE<\/h2>\n
The apple originated from the Asian wild apple. Its origin is located in Kazakhstan. From there it found its long way to Europe. The present-day cultivated apple is classified as a member of the rose family. All the vitamins, fiber, and minerals are in the skin, so you are well advised to enjoy apples with the skin. Apples contain pectin, an indigestible fiber that can act as a natural remedy for gastrointestinal disorders. Pectin can bind and eliminate harmful toxins in the body. In addition, it is metabolized by our body as a fiber, therefore it is valuable for health purposes.<\/p>\n
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\n\t\t<\/div>\n\nMAKE YOUR OWN PECTINS<\/h2>\n
I used preserving sugar for the recipe, but you can also use Xucker for a sugar-free version. The recipe also works with regular sugar, since the apples have enough pectin, in which case you should boil the apples for 45 minutes. Drain the apples overnight in a cloth, without squeezing them. The next day, boil down the apple juice by half. This way you have a little less apple jelly, but it lasts longer.<\/p>\n
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\n\t\t<\/div>\n\nBLOGEVENT\u00a0#APFELBOOM<\/h2>\n
Today the apple is the focus of our blog event, as you can prepare many different german recipes with apples. In today’s #appleboom some delicious recipes with apples have come together. Many thanks to Jana from Nom Noms Food<\/a><\/strong> for organizing the blog event.<\/p>\n
Nom Noms food Kleine Ofen-Pfannkuchen mit Zimt-\u00c4pfeln aus der Muffinform<\/a><\/strong><\/p>\n
Whatinaloves Streusel Apfelkuchen<\/a><\/strong><\/p>\n
Louibakery Apfelkuchen mit Schmand<\/a><\/strong><\/p>\n
was eigenes Apfelkuchen mit karamellisierten Waln\u00fcssen<\/a><\/strong><\/p>\n
ELBCUISINE Mandel-Crisp mit Ahornsirup- Apfel<\/a><\/strong><\/p>\n
S-K\u00fcche Schnellster Apfelkuchen der Welt herbstlich gew\u00fcrzt<\/a><\/strong><\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS APPLE-MINT JELLY<\/h2>\n
1 kg apples<\/p>\n
125 g fresh mint<\/p>\n
1 kg preserving sugar<\/p>\n
1 lemon, juice of it<\/p>\n
1 pack of green food coloring<\/a><\/strong> (optional)<\/p>\n
PREPARATION OF APPLE MINT JELLY<\/h2>\n
Wash the apples and dry them well. Cut them in half, remove the cores and then quarter them. Place in a pot and add enough water to cover the apples completely. Bring everything to a boil and simmer for another 15 minutes until the apples are soft.<\/p>\n
Line a sieve with a cheesecloth<\/a>*<\/strong> and place it on a pot, add the cooked apples together with the water. Under no circumstances weigh down or press firmly, otherwise, your jelly will be cloudy later and not so nice and clear and shiny. Allow the juice to drain and cool overnight, carefully covering the apples with the cheesecloth*<\/strong><\/a>.<\/p>\n
PREPARATION THE NEXT DAY<\/h2>\n
Measure out 1 1\/2 liters of the collected apple juice. If a rest remains, fill into a bottle, place in the refrigerator and drink away. For me it was exactly right.<\/p>\n
PREPARATION MINT INFUSION<\/h2>\n
Wash the mint leaves, dry them well and clean them. Set aside 3 tablespoons of them, pour 125 ml of boiling water over the rest and let it infuse for about 15 minutes. Drain the infusion through a sieve. Set aside.<\/p>\n
Chop the reserved mint into small pieces. Set aside.<\/p>\n
Squeeze the lemon and set the juice aside.<\/p>\n
PREPARATION APPLE MINT JELLY<\/h2>\n
Place apple juice with sugar, mint infusion and lemon juice in a large pot and bring to a slow boil until sugar dissolves. Once it boils, cook for another 5 minutes until bubbly.<\/p>\n
Remove the saucepan from the heat and let cool slightly, in the meantime dissolve the food coloring according to package directions and stir 1 tablespoon of it into half of the juice, then stir in the finely chopped mint. Fill jelly to the top into hot and sterilized jars*<\/a><\/strong> and close immediately with a twist-off lid. Allow to cool. Label jars with a chalk marker*.<\/a><\/strong><\/p>\n
This way, the apple-mint jelly will last for about 1 year.<\/p>\n
BEFARMAYID!<\/p>\n
Susan<\/p>\n
The items marked with * are affiliate links, referral links<\/strong>. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n
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