Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1.6 liters apple juice
- 200 g iner, fresher
- 1 vanilla pod (s)
- 2 cinnamon stick (s)
- 1 kg preserving sugar 2:
Print Recipe
Pin Recipe Instructions
- If you like, you can extract the juice from apples from your own garden or use ready-made apple juice.
- Peel the ginger and cut into small pieces. Cut open the vanilla pod and scrape out the pulp. In a large saucepan, bring the apple juice with the ginger pieces, vanilla pulp and pod and cinnamon sticks to a boil. Let simmer for about 5 minutes. Drain through a sieve into another saucepan.
- Mix well with the preserving sugar and bring to the boil over high heat, stirring constantly. The jelly should simmer for at least 3 minutes. If the gelling test succeeds, pour the jelly into clean, boiled jars, close and place on the lid for a few minutes.
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