Apple Jelly with Calvados Recipe
Apple Jelly with Calvados
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 40 minutes

Difficulty: Easy
- 1 kg (2 1/4 lb.) apples
- 500 ml (2 cups) water
- 2 cinnamon sticks
- 2 star anise
- sugar - half the weight of the liquid obtained
- 50 ml (3 Tbsp.) Calvados
  1. Chop the apples coarsely, leaving in the core and seeds.
  2. Place in a jam pot or other large saucepan with the water, cinnamon and star anise.
  3. Simmer for 20 minutes.
  4. Drain in cheesecloth or through a fine strainer. Press well with the back of a ladle to extract the most juice.
  5. Measure the liquid and pour into a clean pot. Add sugar to equal half the weight of the liquid obtained.
  6. Bring to a boil, reduce the heat and simmer for 20 minutes - it is important that the sugar is completely dissolved. Skim as needed.
  7. Remove from the heat and mix in the Calvados. Pour into warm sterilized jars.
  8. Seal the jars and invert. Once the jelly is cold, turn right side up.
  9. Store in the refrigerator.
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Illustration based on a photo by Japanese photographer Soleil Yoko

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