Sour-Apple jelly with cinnamon

Ingredients for Sour-Apple jelly with cinnamon

Instructions for Sour-Apple jelly with cinnamon

To prepare the Sour-Apple jelly with cinnamon recipe, please follow these instructions:

Wash the apples and sour grapes, cut the apples into small pieces with Peel and core. Put them in canning pot and pour water at, so it stands halfway on the fruit. Put cinnamon in saucepan and cook 2-3 rods, covered in low heat 10-15 min. Apple strips should be tender but do not boil off to MOSS.

Remove cinnamon pieces, let the Pan stand in 10-15 min and then pour the contents into a juice bag to drain. Let the tallish cool overnight – the last juice that drips of, is the most pektinholdige (pectin makes geleen stiff). Squeeze the juice bag, so are never at geleen unclear.

Objectives the juice and calculate the amount of sugar. Boil the juice up, stir in sugar and cook 5-10 min. After which the pektinholdige apples are: Lifting a spoonful of juice high up over the Pan and let it drip, if the last drop the spoon is thick and chewy, geleen finished. Pour the scalded in small glass, washed with a preservative. Cover with a tea towel overnight and bind them to. Small pieces of cinnamon may be added in the glasses.

Rowan jelly is served to all kinds of wild and tastes good too for roast pork.

Tips:
Picking sour grapes when they are fine red and juicy. You do not have to wait until after nattefrosten. You can instead put the berries in the freezer for a day. Freezing temperatures gives a little sweetness to the berries and geleen stiffens better.

Cinnamon may be omitted.