Apple Jelly

Ingredients

• 12 apples
• 1 bottle cider
• 1 glass per glass of juice sugar

Instructions

1. Rub the apples well to clean them. Put them in a pot with one bottle of cider and cook until soft. Pass the cooked apples through a fine sieve (tamiz) to extract the juice. Return the strained liquid to a pot over heat. For every glass of juice, add one glass of sugar. Cook to the setting point (when it reaches the proper consistency for jelling), then pour into molds to set.