Galleries Of Milena Vemba

Ingredients: (for 5 jars of jelly)

· 1kg apples (such Pink Lady, Royal Gala ...)

· 1 lime

· 1 liter of water

· 2 cinnamon sticks

· 650g sugar jam-jelly Special

Wash and slice your apples by removing the hearts.

Squeeze the juice of one lime and add it to your apples.

Add 1L of water and cinnamon sticks.

Boil over low heat, use a potato masher to crush the apples and cook for 8min.

When your mixture is cool, place one night in the cold.

The next day, strain through a fine strainer to catch the juice, remember to remove the cinnamon sticks.

Let drain for at least 30min.

Weigh your juice (approximately 900g to 1000g) and add the sugar.

Bring to a boil over medium heat. And cook for 20 to 25min, in a regular mix.

jelly is ready when a drop to "freeze" almost immediately on a cold plate.

Fill in your own pots with jelly and close the still burning. The return for conservation.

Wait 4-5 days before eating them, they will be better.

Do not throw the rest of apples! Mix them, add bananas, 100g of sugar and here is a basic sauces or crumble early (thank you Eugene for quince crumble!)