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- 250 g high-strength ground coffee 30 cl of pure and natural apple juice 800 g of sugar 1 liter of water
- In a saucepan, bring the water to a boil, then incorporate the whole of the ground coffee and leave infuse out of fire for 30 min. Filter the resulting liquid. Take 60 cl which you will pour in a basin for jam accompanied with apple juice and sugar. Bring to the boil and cook for 15 min often and delicately Using a skimmer. Check cooking: jelly deposited on a cold plate solidifies rapidly. Immediately remove the bowl from the fire and skim over carefully. Scald and dry pots beforehand, then pour the jelly and cover.