Maple syrup, a natural and sweet product, is much more than a simple delight for the taste buds. In addition to...
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Apple jelly with Coureur des Bois
![Gelée de pommes au Coureur des bois Gelée de pommes au Coureur des bois](https://lestresorsderable.com/img/cms/recette/Gele%CC%81e%20de%20Pommes%20au%20Coureur%20des%20Bois.jpeg)
![Nombre de personnes Nombre de personnes](https://lestresorsderable.com/img/cms/recette/fourchette%20cuisine.jpeg)
4
pers
![Temps de préparation Temps de préparation](https://lestresorsderable.com/img/cms/recette/temps%20de%20pre%CC%81paration.jpeg)
15
min
![Temps de cuisson Temps de cuisson](https://lestresorsderable.com/img/cms/recette/temps%20de%20cuisson.jpeg)
8
min
INGREDIENTS :
- 1 liter (4 cups) of water
- Lemon juice
- 1 kg of red apples, cut into quarters (about 8 apples)
- 750 ml (4 cups) Maple syrup
- 1/2 cup (125 ml) Coureur des Bois
PREPERATION :
- In a saucepan, bring the water, lemon juice and apples to a boil without peeling them or removing the core.
- Reduce the heat and simmer gently for 30 minutes, uncovered
- Do not crush the fruit while cooking
- Pour the apples into a sieve lined with a 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 a boil, the Coureur des Bois and Maple syrup. Reduce the heat and simmer for about 1 hour 30 minutes or until everything gels. 104 degrees.
- Skim carefully during cooking. Pour into sterilized and hot jars
- Sterilize in boiling water for 5 minutes for a long shelf life. The jelly should be stored for 12 months at room temperature. Refrigerate once opened.
- Unsterilized jars will keep for a few weeks in the refrigerator.
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