Apple jelly

Directions

1. Rinse the pots and lids with very hot water and let them drain upside down on a clean dishcloth. ≈ 2 min
2. Squeeze the lemon. ≈ 3 min
3. Wash the apples and cut them into pieces, without peeling them. ≈ 8 min
4. Bring them to a boil with the water and cook for 8 to 10 minutes. ⏱ 10 min
5. Place a clean dishcloth over a large salad bowl, letting the corners hang over the edge, pour in the fruit, tie the corners together, and hang the cloth above the bowl to collect the juice. ≈ 3 min
6. Once the mass has cooled slightly, gently press the fabric without applying too much pressure. ⏱ ≈ 20 min
7. Pour the juice, lemon juice, and gelatine into a saucepan and bring to a boil over medium heat. ⏱ ≈ 2 hr
8. Once the jelly has thickened (3-4 minutes), whisk it several times and check the firmness by placing a few drops on a cold plate. ⏱ 4 min
9. Remove from the heat as soon as the jelly has set. ≈ 3 min
10. Fill the jars to the brim while the jelly is still very hot, close them tightly, and turn them upside down on a dishcloth for 30 minutes. ⏱ 30 min
11. Once the pots have cooled, store them. ⏱ ≈ 20 min