|Preparation : 10 min||Resting : 24 hr|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|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
|1||Wash 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.
|2||Pour 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.
|3||Use 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.