Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Apple jelly with Coureur des Bois
INGREDIENTS :
- 1 liter (4 cups) of water
- Lemon juice
- 1 kg red apples, cut into quarters (about 8 apples)
- 750 ml (4 cups) maple syrup
- 125 ml (1/2 cup) of Coureur des Bois
PREPARATION :
- In a saucepan, bring the water, lemon juice and apples to the boil without peeling or core them.
- Reduce heat and simmer gently for 30 minutes, uncovered.
- Do not crush the fruit during cooking.
- Pour the apples into a sieve lined with cheesecloth and let drain for about 1 hour. You should get about 1 liter (4 cups) of juice.
- In the same saucepan, bring the juice obtained to the boil, The Coureur des Bois And maple syrup. Reduce heat and simmer for about 1 hour 30 minutes or until gelatinous. 104 degrees.
- Skim carefully during cooking. Pour into sterilized, hot jars
- Sterilize in boiling water for 5 minutes for long-term storage. Jelly should keep for 12 months at room temperature. Refrigerate once opened.
- Unsterilized jars will keep for a few weeks in the refrigerator.
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