Clear apple jelly

Ingredients for 1 servings:

• 3 kg apples, eg Bretacher
• 800 ml water
• 2 packs of citric acid
• 1 kg gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

vegetarian, makes approx. 6 glasses of 280 ml each

Wash, core, and roughly dice the apples. Place them in a large pot with the water and citric acid, and bring to a boil. Simmer the apples until they begin to break down; this takes about 15-20 minutes. Line a large sieve with a kitchen towel and place a bowl underneath. Pour the apples and juice into the sieve and let them drain. Measure out 1.5 liters of juice and mix with the gelling sugar. Bring to a boil and simmer for about 4 minutes while stirring. Be careful, it can boil over, then remove from the heat briefly. Test for setting by placing a small dollop on a small plate. If it sets, the jelly is ready. Pour the jelly into sterilized jars while still hot and seal immediately. I made 6 jars of about 280 ml each, plus one test jar. Old apple varieties directly from the producer are ideal for juicing.