Apple spice jelly

Ingredients for 1 servings:

• 4 stalk(s) cinnamon, small
• 4 star anise
• 12 cloves
• ¾ liter apple juice
• 500 g gelling sugar, 2:1
• 5 g citric acid

Instructions

Working time approx. 10 minutes; Rest period approx. 30 days; Cooking/baking time approx. 4 minutes; Total time approx. 30 days 14 minutes

Also very nice as a gift, for 4 glasses

Divide the spices into thoroughly cleaned twist-off jars. Prepare the apple juice with the citric acid and the gelling sugar according to the package instructions and, while still boiling hot, pour the spices into the jars. Close the jars immediately and invert. After about 45 minutes, when the jelly is semi-solid, invert the jars again. The spices will rise slightly and appear to float in the jelly. After 4-6 weeks, the jelly will have absorbed the flavor of the spices and is ready to eat. I always make the jelly with our own juice, which is why it is a bit cloudy. It also works with clear juice; then you can see the spices better. For small jars, I only use 2 cloves per jar, but this is a matter of taste. Smaller jars yield a correspondingly higher number of jars, so keep this in mind when adding the cinnamon sticks and star anise.