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1 kg apples
lemon juice
1 teaspoon citric acid
sugar
0

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Pare and core apples, cut into wedges and place in cold water. Add lemon juice of one lemon and citric acid. Bring enough water to a boil so that apples are scarcely covered, cook until tender but not broken. Sift through a fine sieve and let juice run through until the apples are dry. Measure the separated juice - take 1 kg sugar for 1 litre juice and cook both until it thickens, continuously stirring. Now fill in cleaned glasses. Use apple slices for a side dish or simply eat them. Since the apple jelly has a fine natural flavour, you needn't add any spices.