Apple and Spice Jelly
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 4 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 sticks cinnamon, small ones
- 4 star anise
- 12 clove (s)
- 0.75 liter ¾ apple juice
- 500 g preservin suar, 2: 1
- 5 g citric acid
Print Recipe
Pin Recipe Instructions
- Distribute the spices in the thoroughly cleaned twist-off glasses.
- Prepare the apple juice with the citric acid and the preserving sugar according to the instructions on the package and pour it into the glasses while boiling over the spices. Close this immediately and turn it over.
- After about 45 minutes, when the jelly is half-set, turn the glasses over again. The spices then rise a little and appear to float in the jelly.
- After 4 - 6 weeks the jelly has taken on the taste of the spices and is ready to eat.
- I always make the jelly with our own juice, which is why it is a little cloudy. You can also use clear juice, then you can see the spices better.
- For small glasses I only use 2 cloves per glass, but this is a matter of taste. Smaller glasses result in a correspondingly higher number of glasses, which is important to note with the cinnamon sticks and the star anise.
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