Apple jelly

Ingredients for 4 servings:

• 300 g apple peels (from approx. 2.5 kg apples)
• n. B. gelling sugar, 1:1
• ½ tsp, sautéed marjoram, dried
• 0.3 tsp, crushed cinnamon powder
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

from apple peels!

Cover the peels well with water and simmer, covered, for 20-30 minutes. Then strain everything through a fine sieve. Measure how many ml of liquid there is. Then combine the liquid with the gelling sugar (e.g. 800 ml liquid to 800 g gelling sugar) and all the other ingredients in a saucepan and simmer with the lid open for 4 minutes. Finally, fill the jelly into jars, seal tightly, and turn upside down for about 5 minutes to create a vacuum. Tip: You can also add the cores and proceed as described. This will create more liquid and therefore more jelly! The taste is unchanged. I’ve tried both. Cinnamon always goes well with apples, and the marjoram gives the flavor a bit of a Christmas roast goose stuffing. If you don’t like it, just leave it out.