Apple and cinnamon jelly
Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 min
Equipment
Extra Press
4 jars
1.5 kg apples
800 g sugar
1 lemon
40 g pectin
2 tbsp sugar
1 tsp ground cinnamon
Associated products
Tips
To check if the jelly will set, pour a drop of it onto a very cold plate and tilt. If the jelly wrinkles, it is ready.
RECIPE STEPS
1
Wash the apples and process half of them using the Juice filter.
Empty the bowl and process the rest of the apples.
- 1.5 kg apples
2
Mix the apple juice with the lemon juice.
In a bowl, mix 40 g of the jam gelling agent with the 2 tablespoons of sugar.
- 1.5 kg apples
- 800 g sugar
- 2 tbsp sugar
- 1 lemon
- 40 g pectin
3
Pour the juice into a saucepan and add the jam gelling agent and sugar mixture, stirring gently with a wooden spoon.
4
Bring to the boil and continue boiling for 3 minutes, stirring constantly.
5
Add the sugar and the teaspoon of cinnamon.
Bring back to the boil and cook over a high heat for 3 min, stirring constantly.
Pour straight into jars.
- 1 tsp ground cinnamon
