Bulgarian Apple Jelly with Lemon and Walnuts

Cut the apples into eight wedges and mix them with a chopped lemon, skin and seeds included. Cover the fruit with water so it’s fully submerged, 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). Two to three minutes before it’s done, 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; add 50 grams of walnut kernels per liter of jelly.