Wild Apple Jelly

• Mix the apple juice, the lemon juice and the cane sugar in the bowl.
• Bring the liquid to a gentle boil.
• Cook over medium heat for between 20-25 minutes, until it reaches 106° C.
• A drop of jelly on a cold plate should solidify right away.
• While the gelatine boils, wash your jam jars in very hot water.
• When it has reached the right temperature, pour the jelly in the jars and hermetically seal them.
• Keep them upside down until they cool. You may keep the jelly for up to a year in a cool, dark place.

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