Apple-Carrot Jelly

Remove the stems from the apples, chop the apples. Bring to a boil with lemon balm and water and steam.

Spread a colander with a muslin cloth, pour in apples and collect the juice.

Measure out 1200 ml of the juice (based on preparation with 3 kg of apples). Peel and grate the carrots. Mix both with the fructose. Bring to a boil, stirring throughout, and bubble for 1 minute. Skim, make jelly test and empty into prepared, hot rinsed jars.

Jelly test: put a small amount of jam on a cold plate, if it does not set on the spot, bring to the boil again briefly.

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