Apple Jelly

Ingredients

• 1 kg apples
• 2 oranges
• 2 lemons
• 5 g citric acid
• 5 stems mint
• 100 g honey
• 1 tsp agar-agar

Instructions

1. 1.

   Wash apples, cut into pieces, and bring to a boil with 250 ml water in a pot; simmer for about 20 minutes.

2. 2.

   Lay a cheesecloth over a strainer and pour the apple mash onto it, letting it drain well. Gently squeeze out the remaining pulp (yielding about 500 ml juice) and let cool.

3. 3.

   Squeeze oranges and lemons, strain the juices. Mix the juices, weigh them, and pour into a pot; add citric acid and washed mint. Bring to a boil while stirring, simmer for a few minutes until sparkling, remove the mint, taste with honey, and add 0.5 tsp agar-agar per 500 ml of juice; cook for about 2 more minutes. (Test the gel: pour hot jelly into a small cup, cool in the fridge. If not firm enough, reheat briefly and add more agar-agar.)

4. 4.

   Fill freshly poured jars with jelly to the brim, remove any foam if present, seal the jars, and immediately invert them onto their lids. After about 15 minutes, the jars can be turned upright again.