Mandarin and Cinnamon Jelly
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml juice (mandarin juice), freshly squeezed
- 330 g preservin suar (3: 1)
- cinnamon powder
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- The 500 ml of juice is obtained from approximately 10 mandarins. When pressing, some pulp can run into the juice. Mix the sugar, lemon juice and cinnamon (to taste) well with the juice and bring to a boil over high heat, stirring constantly. As soon as the liquid boils, the cooking time is approx. 4 - 5 minutes (depending on the product). Fill the still liquid and hot jelly (straight from the stove) into preserving jars and close immediately, so the jelly can be kept for several months without refrigeration.
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