|340 g||Gelier sugar 2:1|
|4 tbsp||Calvados Apple Brand|
For apple jelly, first rinse apples with Calvados and dry. Remove flower bases and stems. Cut unpeeled apples into coarse pieces and fill into a pot. By boiling the peel with the apple, the apple jelly acquires the dark, slightly reddish colour. The Kern casing should also be cooked, as it gives the apple jelly with Calvados a strong taste. Add water and cinnamon stick. Put the lid on. Bring to the boil briefly. Let simmer at medium temperature for 15 minutes. Do not stir so that the apple jelly with Calvados remains clear. Place a sieve on a bowl. Lay out with a cloth. Pour the apples into the cloth. Drain well, but do not squeeze. Pour the juice into the pot. Let simmer for 10 minutes. Weigh the concentrate from the juice. Pour back into the pot. Bring to the boil. Stir in the gelling sugar. Cook for 4 minutes. Stir in Calvados. Fill into glasses still hot. If you eat 20 g of apple jelly with Calvados, that's about 40 kcal per serving.