Apple Jelly

In a large pan, over medium heat, cook the apples & cinnamon stick in water, stirring every 5 mins.

Place a colander/sieve over a large bowl and lay a kitchen towel / cheesecloth / any fine meshed cloth over the colander.

Drain the cooked apple slush into the colander. Cover and let it drain overnight. Do not press/squeeze.

In a large pan, combine the apple juice, cinnamon powder, sugar and lemon juice. Bring to a boil.

Skim off any white froth you see forming over the top. To check if done, dip a cold spoon into the jelly, and if it forms a jelly layer at the back of the spoon, you are done.

Pour into sterilized bottles, and cool over a wire rack. Once the steam has evaporated, seal tight and refrigerate for up to 3 months.