Lemon and apple jelly


(6 portions)
3 apples
4 lemons
3/4 l of water
1 cup of sugar
4 gr of agar-agar

Peel the apples. Chop them in bug pieces.
Cook them with the water and the sugar until they are mashable.
Mash them or blend them.
Grate gently the lemon with a knife to take off the lemon zest. Beware not to cut the white peel which would bring a really sour taste.
Press the lemons.
Bring the lemon juice to boil in a large sauce pan.
Add the agar-agar. Simmer for 30s.
Mix in the blended apple.
Pour the juice in 6 pots.
Set aside in the fridge for 20 minutes to set.

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One Response to “Lemon and apple jelly”

  1. Vegan lemon and kiwi pie « Experiments in dessertarian cooking Says:

    […] didn’t have any vegan recipe, and I was in a creative mood : I tried to create some lemon filling with lemons, apples and agar-agar (jelly seaweed). It took me something like one hour and a half […]


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