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- 1.5 kg of apples (which will yield about 850 g of juice once pressed)
- 850 g of sugar (use jam sugar if you’re not comfortable, otherwise regular sugar)
- 25 g of lemon juice (approx. 5 teaspoons)
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a knife
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a kitchen scale
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a plate
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a glass
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a saucepan
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a skimmer (or a tablespoon)
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a wooden spatula
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a ladle
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a blender
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4 glass jars (around 370 g, Bonne Maman type) and 4 lids
Steps
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Choose ripe apples or “ugly” fruits for an anti-waste approach and wash them.
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Cut the apples into quarters and immediately add lemon to prevent oxidation (adjust quantity later to taste).
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Extract the juice using a juicer or a Moulinex.
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Bring to a boil in a saucepan and add sugar gradually.
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Cook until the texture thickens and the fruit’s natural pectin gels.
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Add lemon, cinnamon, cloves…
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At the end of cooking, off the heat, skim off any foam on the surface.
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Immediately pour into jars using a ladle, filling to the top. Close with lids and turn jars upside down on a towel for self-pasteurization.
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Let jars cool before labeling. Store in a cool, dry place for several months.
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After opening, keep in the fridge and consume within one month.
15 min
Easy
Medium
30 min
4 .p
