Apple-Grape-Jelly

Ingredients for 1 servings:

• 700 ml apple juice, 100% fruit, naturally cloudy
• 2 grapefruit(s), the juice
• 2 lemon(s), the juice
• 1 orange(s), the juice
• 650 g gelling sugar, 2:1
• 1 stalk(s) cinnamon

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

fine fruit jelly with a hint of cinnamon

Pour the apple juice into a tall 4-liter saucepan. Wash the grapefruit, lemons, and orange in hot water, halve, and squeeze the juice. Strain the juice through a fine sieve and pour it into the pan with the apple juice along with a cinnamon stick. Stir in the gelling sugar in a 2:1 ratio and let it steep for about 1 hour. Bring the juice mixture to a boil, stirring constantly, skimming off any foam that may form. Let the jelly simmer for at least 7-10 minutes. Test for settling: Pour a few drops onto a cold, rinsed plate; the liquid should set immediately; then the jelly is ready to bottle. Using a ladle and a jam funnel, pour the hot jelly into previously rinsed screw-top jars, seal immediately, and place upside down on a damp kitchen towel. After a few minutes, turn the jars upside down. As soon as you hear a “crack” and a vacuum has formed around the lids, you know the jars are airtight. Let it cool completely overnight. This amount makes about 6-8 small glasses.