GELÉE DE POMMES 🍎 à la MODE BRETONNE, recette facile

Gather apples and cider.

Cut apples into large cubes, using the whole apple except for any damaged parts.

Place apples in a pot and add one bottle of cider per kilogram of apples.

Heat the mixture gently for 30 minutes until the apples are soft.

Use a bowl, strainer, and a clean cloth to filter the mixture and extract the juice.

Crush the apples with a pestle to help extract more juice, being careful to let it cool first to avoid burns.

Measure the extracted juice in a graduated pitcher, aiming for about 2 liters.

Add 800 g of sugar to the juice and heat it on high until it boils, stirring well.

Remove any foam that forms on the surface during boiling to keep the jelly clear.

Check the jelly's readiness by dropping a small amount on a plate; it should start to set when cooled.

Once ready, pour the jelly into sterilized jars and turn them upside down to seal.

Equipment Needed

Spice Level:

Dietary