For the apple-elderberry fruit gums, first boil the juices with the cinnamon stick covered and then let it steep without heat for about 20 minutes. Then remove the cinnamon stick and stir in the citric acid, agave syrup and agar agar. Bring back to a boil and simmer over low heat for about 4 minutes.
Stir in pectin mixed with sugar and bring to a boil again for about a minute. Let cool a bit before pouring into ramekins. Then place in the refrigerator for at least three hours.
Remove the fruit jelly from the ramekins, remove the starch and let the apple-elderberry fruit jelly become completely firm.
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