Apple Gelée with Cinnamon

Ingredients

• 3 kg ripe apples (for 1.5 l juice)
• 1.5 kg invert sugar (1:1)
• 4 tbsp Lemon juice
• 1 cinnamon stick
• 2 star anise
• 3 Cloves

Instructions

1. 1.

   Wash the apples, quarter them and remove cores. Juice in a juicer and collect the liquid. In a pot, combine the juice with invert sugar and spices; bring to a vigorous boil over high heat while stirring, then simmer for about 4 minutes until sparkling.

2. 2.

   Stir in lemon juice, remove from heat. Strain out the spices. Immediately pour the gelée into preheated sterilized jars. Seal tightly and place upside down for about 20 minutes to cool, then turn upright and allow to cool completely.