Apple and cinnamon jelly
Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 minAccessories :
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
Chef's tip
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
1Wash 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
2Mix 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
3Pour the juice into a saucepan and add the jam gelling agent and sugar mixture, stirring gently with a wooden spoon.
4Bring to the boil and continue boiling for 3 minutes, stirring constantly.
5Add 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
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