Apple jelly

Tuesday, September 18, 2018

Homemade apple jelly is a very ordinary, but delicious dessert. It can be prepared without any problems not only in season, but at any time of the year. Now we will prepare jelly not from apple juice, but based on compote, which we will cook ourselves.

Any variety of apples is suitable for making this dessert: sweet, sweet and sour or sour. You can simply adjust the amount of sugar to your own taste. As a fragrant additive, you can add apple compote, mint, lemon balm, vanilla, cardamom or cinnamon.

Ingredients:

Making a dish step by step:

To make homemade apple jelly, we need the following ingredients: water, apples, sweet sand and gelatin. Determine the amount of sugar according to your own taste - the sweeter the apples, the less you need. I do not use instant gelatin, but one that requires preparatory soaking in cool water.

Wash the apples (I have the Melba variety) and cut them into slices, cutting out the seed boxes and the stem. I don't remove the skin.

Prepare all the apples in this way: 300 grams of slices in a plate.

Pour 700 ml of water into a saucepan or stewpan, put the apple pieces in there and put on fire.

Add sweet sand (I used 100 grams, because apples are not very sweet) and cook fruit compote.

Almost a few minutes after boiling, so that the slices do not fall apart, and remove the pan from the stove.

Let the apple compote cool to a warm state and brew.

In the process, pour approximately 100 ml of compote into a glass or mug, let it cool and soak 20 grams of gelatin in it. Let it sit for half an hour at room temperature and swell.

The swollen gelatin must be dissolved. This can be done in a water bath on the stove, but it’s even easier and faster to use the microwave. I dissolve the gelatin on the Defrost mode for about 10-15 seconds. Just don’t let it boil, otherwise the apple jelly won’t set.

Using a spoon or slotted spoon, remove apple slices from the brewed compote and pour warm (one might even say hot) gelatin into the pan. Mix everything - the jelly is actually ready, all you have to do is cool it in the refrigerator. For convenience, I pour the mixture into a jug - this will make pouring it into molds easier.

Pour the apple compote with gelatin into molds or vases - as you wish. Those slices that we caught can also be added to the jelly if desired. Place the preparations in the refrigerator for 3-4 hours so that the jelly hardens. In total, from the indicated amount of ingredients used, I get 4 similar servings.

Apple jelly

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Apple jelly, prepared at home, is both a tasty and healthy dish, which has amazing taste properties. I’ll tell you a secret, this jelly is much tastier than store-bought!

Manufacturing Description:

Apple jelly is prepared quite quickly and simply. The main thing is to choose an excellent mold for hardening. When serving, jelly can be decorated with whipped cream.

I wish you bon appetit!

Ingredients:

Apples – 500 G
Water - 2.5 glasses
Sugar - 3/4 Cup
Gelatin – 15 G
Cinnamon - - To taste

Number of servings: 3-4

How to make “Apple jelly”

Rate the Apple Jelly recipe:

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Thank you. I prepared everything according to the recipe. The puree remained as it was. It didn't even heal.

The jelly according to your recipe turned out just great. The child is happy, and so am I. Thanks for the recipe.

thank you very much.. I made the puree and ate almost everything)) next time I’ll try to get to the end of the recipe

I really liked this recipe! It’s quick and easy to prepare.

The easiest apple jelly recipe

Apples;
Sweet Sand;
Lemon juice;
Water.

Manufacturing process:

1. Wash and dry the apples in advance.

2. Cut them into small pieces, as in the photo, and cut out the core. It is not necessary to remove the skin.

3. Place the chopped and weighed apples on the fire, pour out the required amount of sugar and pour in water.

4. After boiling, cook the apples for another 10 minutes until completely softened, as shown in the photo.

5. When the apples are ready, they must be removed from the heat and dumped into a colander standing on the pan, as in the photo. It must be clean, because the jelly will be prepared in it in the following way. The apples should sit in a colander for 2 hours. During this period of time, the liquid in the apples will be one hundred percent combined into the pan.

6. Place the pan with the resulting apple syrup over high heat.

When the liquid boils, the heat must be reduced. The syrup will boil down evenly and turn orange, as shown in the photo. Stirring evenly, it must be brought to its thickest state until it becomes the most intense reddish color. In this case, the liquid must boil down by 2 times. The film that forms from time to time must be removed

7. Place the finished jelly into sterilized jars and roll up. Without turning them over, let them cool completely. Later put it in a cool place for the winter.

There is no need to throw away the apple “mush” remaining in the colander, because you can use it to create and roll up good apple puree for the winter.

Tips that will help you prepare good apple jelly for the winter

Not always a prepared dish or preparation for the winter turns out the way the hostess would like it to be created. From time to time this happens due to non-compliance with manufacturing requirements or because the recipe is not fully disclosed and there is no photo to track the process. After all, there are always “hitches”. Therefore, these tips will help you avoid potential problems when making apple jelly for the winter.

If you are not sure whether the jelly is ready, you can check it using the usual method. Pour a little jelly onto a plate and tilt it. If the jelly spills, it means you need to cook it for some more time. Or you can check the readiness like this - pry the jelly with a spoon and turn it over. If the contents fall into large drops, it means it's ready.

If a huge number of apples are cooked, then their readiness must be determined by their softness, and not by the time during which they should be cooked.

Under no circumstances should you rub the apple pulp through a sieve, otherwise the jelly will not work.

The jelly recipe can be varied by adding a bag of vanilla sugar while cooking the apple syrup. The jelly will turn out very fragrant and tender. You can literally add cinnamon during production as well.

To make jelly for the winter, it is not necessary to take excellent, strong apples. “Hollywood” is also perfect; the main thing is to wash the fruit well and clean it of rottenness and worm canals.

To obtain additional thickness of apple jelly, you can add soaked gelatin to it.

Not only sweet fruits, but also sour ones are suitable for making jelly. In this case, the amount of sugar must be increased by 1.5 times.

To get jelly, you don’t have to boil the apples. You can put them through a juicer. Mix the purchased juice with sugar and boil the syrup literally in the same way as described above in the recipe.

This recipe allows the addition of cloves, cardamom and other spices suitable for this case. This will give a special taste to apple jelly. In this case, the spices must be removed 10 minutes before the end of cooking.

If you don’t want to waste time cutting out the centers, then you can throw them in, it won’t spoil the taste. But if you plan to create puree from the leftovers, then it is still better to remove the cores.

When it’s cool in winter, it’s great to take a jar of apple jelly out of the cellar or refrigerator and drink a cup of hot tea. Jelly will be a good addition to pancakes, pancakes and toast. This jelly can also be used as the inside of sweet pies. Savory hot pies will be a reason for the family to gather around the common table as often as possible.

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