Ginger Jelly

Peel the ginger, first cut into thin slices, then into thin strips. Put 50 ml lemon juice and 400 ml apple juice in a saucepan. Use a whisk to stir the preserving sugar into the cold liquid.

Bring the ginger juice mixture to the boil and boil it for about 4 minutes, then remove it from the stove, skim off the foam. Fill the ginger juice mixture into about 5 glasses with screw caps (1 glass with me 200 ml, 4 glasses 100 ml content). Close the jars tightly and place on the lid, turn over again after 5 minutes and allow to cool completely.

Tip 3: To distribute the ginger strips evenly, turn the glasses several times while they cool down.