Jelly apples with cinnamon and raisins

3 banks with a capacity of 1/2l:

2 kg apples sweet

80 g raisins bright

1 lemon (juice)

cinnamon

600 ml of juice:

500 g sugar

To clean, remove from Apple seed boxes and cut meat slices, then cover with water and cook over low heat for 20 minutes

Then the apples are placed in a sieve or colander, give juice to drain, but do not wring the apples, leaving for 1 hour.

The resulting juice to measure, pour the specified calculation of the amount of sugar, add raisins, lemon juice and cinnamon, while stirring, bring to boil and boil for 8 minutes, then remove the foam.

Next cinnamon to get dry and break into pieces.

Cooked jelly in the form of heat pour into sterilized banks, adding slices of apples and cinnamon, then jelly apples with cinnamon and raisins corked with lids and cooled at room temperature.