Apple jelly with ginger

Ingredients for 1 servings:

• 1 ½ liters apple juice, freshly squeezed
• 2 kg gelling sugar
• 1 piece(s) ginger, fresh
• ⅛ liter white wine, dry
• 2 limes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, thoroughly wash and quarter the apples. Remove any blossoms and stems, and juice them. You will need 1.5 liters of apple juice. Peel the ginger, finely grate it, and wrap it in cheesecloth. Squeeze the cheesecloth firmly to collect the ginger juice. Wash the limes in hot water, dry them, and peel them thinly. Cut the lime zest into strips just under 3 mm wide and squeeze out the juice. Pour the lime juice through a sieve and mix with the apple juice. Mix the juice mixture with the ginger juice and the white wine. Measure and add the same amount of gelling sugar (for a total of 2 liters of juice, this means 2 kg of sugar). Bring everything to a boil while stirring, skimming off any foam. Let the jelly boil briskly for about four minutes. Remove the pan from the heat, stir in the lime strips, and test for settling. Pour the jelly into jars and seal immediately. While cooling, turn the jars several times to ensure the lime zest is evenly distributed.