Apple jelly with lemon balm

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash apples, remove flowers and stems and chop the apples. Boil the fruits and 3/4 litre of water in a large pot covered for 20-30 minutes. Line a sieve with a gauze cloth and place the fruit pulp on top.

2. 2

   Let the juice drain well - but do not squeeze it. Let the apple juice cool down. Measure out 3/4 litre juice. Boil up with about half of the jam sugar, cinnamon stick, clove and lemon juice. Cook for 3 minutes while stirring continuously until bubbly.

3. 3

   Add the remaining jam sugar and bring to the boil again while stirring. Cook for 1 minute until bubbly. Remove the cinnamon stick and clove. Wash lemon balm, dab dry and pluck small leaves into the hot jelly.

4. 4

   Fill jelly brimful into prepared jars, close them tightly and turn them upside down for a short time to create a vacuum. Store in a cool and dark place.