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Apple and pear jelly

Apple and pear jelly Cook Expert

Preparation : 10 min Resting : 24 hr
Cooking : 25 min Equipment :
Difficulty :
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Serves 3-4 jars :
1 kg apples and/or pears
or 600ml unfiltered apple and pear juice
600 g jam sugar
juice of ½ lemon
1 tbsp vanilla extract
1Wash and cut the apples and/or pears in quarters; extract the juice using a juice
extractor. Or, use commercial, unsweetened apple and/or pear juice.
2Pour the juice into the metal bowl; add the sugar, lemon juice and vanilla extract.
Remove the cap from the lid and run the EXPERT programme, 25 minutes/
speed 3/105 °C. Put a drop of jelly on a chilled plate, if it sets the jelly is ready.
If not, restart the programme for a few minutes.
3Use sterilised (or previously boiled) jars. Immediately ladle the hot jelly into the jars
and tightly close the lids. While the jelly is still hot, turn the jars upside down on
a rack for about 15 minutes. Then, turn the jars into the upright position and set
aside to cool.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

To check if the jam is cooked, put a drop on a chilled plate. If it sets, the jam is ready.


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