Apple-Pear Jelly
easy
60 mins
60 mins
Ingredients
- 1.25 kg sour apples
- 1 kg Pears
- 2 untreated lemons
- 6-10 Cloves
- 1 Vanilla pod
- 1 (25 g) Bag of gelling agent "light ( for calorie-reduced jams;
- 7-10 Tbsp suitable for diabetics)
- 250 g (approx. 12 ml) fructose or 3 teaspoons
- 7-10 Tbsp liquid sweetener
Directions
- 1
Wash apples and pears. Remove stalks and flower attachments. Cut the fruits with the core into slices and put them into a large pot. Wash 1 lemon and grate the peel. Squeeze both lemons. Add 1/2 l water, cloves, lemon juice and zest. Bring everything to the boil and simmer covered for about 30 minutes
- 2
Line the sieve with a gauze cloth. Place on a bowl. Pour in fruit, let juice drain for 5-6 hours (or overnight). Measure out 1 l
- 3
Slice the vanilla pod lengthwise and scrape out the pulp. Mix gelling agent and fructose (stir sweetener into the juice)
- 4
Put the juice in a large pot. Stir in vanilla pulp and gelling agent mixture. Bring to the boil while stirring, then boil for exactly 1 minute until bubbly. Skim, immediately fill up to the brim in clean twist-off glasses. Seal and let cool upside down
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