Gelée de Pommes

Ingredients

• apples
• 900 grammes lump sugar
• 1/3 vanilla pod

Instructions

1. Proceed exactly as for quinces, and strain the apple juice without pressing the fruit.
2. Do not overcook them, or the juice takes up pulp.
3. Decant the juice all the same — a small deposit always forms at the bottom.
4. Return it to the pan with 900 grammes of loaf sugar and a third of a vanilla pod per litre.
5. Cook and pass through muslin as for quince jelly.