Apple and green tea jelly
1 kg of fresh apple juice (kg, not liters)
800 g sugar
2 cinnamon sticks
2 slices of dried ginger root (or fresh)
10 g of green tea
3-4 g agar-agar
In a large and thick-bottomed saucepan mix the apple juice, sugar, cinnamon and aromatic root. Bring to a boil and reduce heat. The mixture should simmer at small bubbles. Put the green tea into a tea-spoon for infusions and attach its handle with kitchen string. Dip it in the jelly, leaving the string hang outside of the pan.
Cook for 40-50 minutes, removing the tea the 10th minute. The last 15-20 minutes add the agar-agar. When the mixture takes the texture of a syrup, check if the jelly is ready with a drop of it on a cold plate. If the drop wrinkles when you push it with your finger, pour the jelly into clean, dry jars. Seal immediately and let cool without turning them on their lids.
The apple jelly can be used to sweeten plain yogurt, drinks or in biscuits and cakes or just to spread it on a buttered slice of bread.