Liquorice Confiture

1 kg apples (pealed and cored)
500g gelling sugar (sugar with pectin)
1,5 TBSP licorice powder
a pinch of citric acid

Cut the apples into tiny pieces and add sugar, mix and let it boil for about 4 min. Now stir in the citric acid and licorice powder, and check if the jam sets on a tea spoon. If so, it is ready to be poured into sterilised glass jars.

You can also make the confiture diabetic friendly by using pectin sweetener instead of gelling sugar.

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Lecture with tasting
on 17th and 18th November 2019
(fully booked)

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