|85 g||Gelier sugar 2:1|
|1 tsp||Lemon juice|
For whisky apple jelly first wash and dry apples. Remove flower and stems. Cut apples with skin and core into large cubes. Pour into a pot. Add water. Put the lid on. Bring to the boil. Simmer for 15 minutes at medium heat. Place a sieve on a bowl. Lay out with a cloth. Pour the apples into the cloth and drain. Do not express so that the whisky apple jelly remains clear. Pour the juice into a saucepan. Cook without lid for 10 minutes until bubbly. Add gelling sugar, whisky, anise and lemon juice. Cook for 4 minutes. Whisky apple jelly through a sieve into a jam jar pour. If you eat 20 g of whisky apple jelly per serving, that's about 34 kcal.