Ingredients 500 gr apple skin and cores 500 ml water 1 tsp (2 gr) agar-agar (no need if you use jam sugar) 1 tbsp lemon
1 tsp vanilla extract 250 gr sugar (It has to be half the amount of the liquid you get after cooking the skin and the cores. I had 500 gr of liquid)
Instructions Place the apple skins and the cores in the TM bowl and mix Speed 6, 15 seconds. Add the water, lemon and vanilla extract and cook 90°C, Speed 1, 45 minutes. Transfer through a sieve to only keep the juice. Weight the juice and add 50% of the weight in sugar (I had 500 gr of juice, so I added 250 gr sugar, could probably do with less as the jelly is quite sweet. Apparently, you can do fruit paste with the pulp left. Haven't tried it yet. I'll let you know if I get around to do it.) Rinse the TM bowl, add the juice and sugar and cook 100°C, Speed 2 for 25 minutes. Add the agar-agar and cook another 3 minutes, 100°C, Speed 3. Transfer into sterilized jars and place them upside down for 30 minutes. Enjoy!