Gaby
2
Cut the apples into eight pieces and mix them with chopped lemon (skin and seeds included). Cover with water so that it fully submerges the fruit, and boil until tender. Then strain the mixture and for every liter of liquid, add 750 grams of sugar. Cook over low heat until the syrup thickens (a drop of syrup on a saucer should not spread out). Two to three minutes before finishing, add a teaspoon of citric acid and a few walnut pieces.
Seal the jars of jelly with plastic wrap.
For 2 kilograms of apples, use 1 lemon and 50 grams of walnut kernels per liter of jelly.
