Apple jelly for the winter - amber sweetness! Recipes for various apple jelly for the winter: with gelatin and without thickeners.

Apple jelly is a dietary dessert that is best prepared from green apples or juice with gelatin. This dish has not only excellent taste, but also medicinal properties.

Nutritional properties

It is believed that desserts are not very healthy and do more harm than good to health. But there are delicacies that do not harm the figure, but, on the contrary, help the body become healthy. And that dish is apple jelly. Pectin, which is found in apples, helps to cleanse the intestines of toxins, and gelatin helps it to function properly.

Jelly strengthens the heart muscle and connective tissues, and also makes the walls of blood vessels stronger and more elastic. This helps regulate the pressure level. Such a product does not contain many calories, so it may well be considered dietary. Jelly is well absorbed by the body and is not deposited in fatty compounds. This feature allows you to enjoy sweets without worrying about the figure.

The most beneficial property of the jelly dessert is its effect on the bones. It contributes to a better restoration of bones in case of fractures and bone diseases. Helps with a lack of calcium and prevents the destruction of cartilage in the joints. It has a good effect on the condition of teeth and nails, strengthening them and preventing their fragility. They even make masks for hair and facial skin from dessert.

Cooking

So, to make a fragrant amber-clear dessert, you need to take:

• apples, preferably sweet - 500 grams;
• sugar - 100 grams;
• water - 1.5 cups;
• gelatin - 15 grams.

Wash the apples well, removing the core and tail. Cut into small pieces without removing the peel, as it contains a large amount of vitamins. Pour washed and crushed fruits with water, it should cover the apples, put the mixture on fire. Bring to a boil, reduce heat and add sugar. Cook for fifteen minutes, avoiding a strong boil.

At the end of cooking, the skin should itself lag behind the pulp of apples. Allow the jelly base to cool and grind through a sieve. Dilute gelatin in warm water according to the instructions and leave to swell for several minutes. Boil the apple mass with gelatin over low heat for another ten minutes, stirring occasionally. Allow the jelly to cool slightly and pour into molds or jars for storage. Leave in a cool place to harden.

The pulp of apples contains a sufficient amount of pectin and, when cooked, forms a mixture that solidifies well without the addition of gelling components. But for an ideal shape, it is still better to add gelatin to apple jelly.

From apple juice

The recipe is quite simple and does not require much effort, and the result will delight you with a pleasant taste. Add 15 grams of gelatin to a glass of juice and leave to swell. Heat the second glass to a boil and combine the two liquids. Cook over low heat until the gelatin is completely dissolved. Pour into molds and refrigerate until set.

In this case, the jelly will be a transparent amber color, or you can add food coloring or combine with other juices and get a multi-colored jelly. You can decorate with different berries or whipped cream. Looks great and jelly filled with apples, diced with a peel.

To prepare a spectacular dessert, you can fill in the colored layers one by one, waiting until the previous one hardens and only then pour the next one. It looks very nice and appetizing.

To get a good jelly dessert, you need to take into account some of the nuances when cooking it:

• do not use aluminum dishes, as the taste of the dish deteriorates, it darkens;
• before pouring, slightly warm the bottom of the mold, then the jelly will be without lumps and bumps;
• instead of gelatin, you can use agar-agar, which holds its shape better and consists of plant elements.

Recipes for the winter

You can prepare jelly for the future and enjoy it in the cold winter, inhaling the fragrant smell of autumn. To do this, prepare the sweet according to the usual recipe, pour into sterilized jars and cork. Store in a cool place. Such a preparation will perfectly complement pancakes or pancakes, and can also be a substitute for jam and jam. Green apples are best for making jelly. They retain their taste and aroma, unlike sweet ones, which become tasteless after cooking. You can diversify the taste and color qualities of the dish by adding spices or other fruits and berries.

When boiling apples, you can add a cinnamon stick and a few cloves. Get a spicy jelly. A dish with a pleasant citrus flavor can be obtained by adding three lemons and a cinnamon stick to two kilograms of apples. Cut the citruses (remove the seeds), scald with boiling water, boil for 1.5 hours with apples, cinnamon and 1.5 liters of water. Strain the broth, add 800 grams of sugar and cook for 15 minutes, pour into jars, roll up.

Delicious mixed jelly will be obtained from apples and pears in a ratio of 2 to 1. Sliced ​​\u200b\u200bfruits, respectively, one kilogram and a pound, boil until soft with three glasses of water, grind through a sieve, add 600 grams of sugar and cook the mass for 15 minutes. Then add the previously soaked gelatin and bring to a boil, pour into prepared containers, cork.

A bright and fragrant delicacy will turn out if you take a kilogram of apples and 700 grams of orange pumpkin, boil it in three glasses of water. Add fruits when the pumpkin becomes soft and cook until the apples are ready, grind. Pour 1.5 kg of sugar into the puree and keep it on fire for ten minutes, add the swollen gelatin, bring to a boil, then you can roll it up. Such a dessert will never get bored and will definitely appeal to both adults and children.

How to cook apple jelly with pear slices, see the following video.

Apple jelly is a wonderful dessert that can be prepared for the future.
Everything is much simpler than it might seem.
The only difficulty that you may encounter is to have time to hide jars of fragrant jelly.
Otherwise, they won't make it through the winter.

Apple jelly for the winter - general principles of preparation

Jelly preparation is carried out in two stages. First, the apples are heat-treated to soften, then rubbed through a sieve to get rid of the skins and veins. It is not recommended to use a blender or a meat grinder, otherwise the jelly will not turn out to be amber, tender. The second stage of preparation consists in combining the puree with the rest of the ingredients according to the recipe, cooking the dessert until cooked.

What is added to the jelly:

• sugar;
• gelatin;
• spices;
• other fruits
• berries;
• vegetables.

Gelatin is not always put, apples contain a natural thickener - pectin. If everything is done correctly, then the puree will definitely harden. Most pectin is found under the peel. That is why you should not peel the fruit during the initial cooking. With gelatin, the finished mass becomes thicker, denser.

To determine the consistency of apple jelly, you need to drop a little on a plate. As soon as the mixture stops spreading, begins to stretch slightly from the spoon, you can stop cooking. In the process of cooling, the mass will be even thicker; when cooled, it will harden.

Apple jelly for the winter without gelatin

Recipe for natural apple jelly for the winter, which hardens due to the pectin contained in the fruit. In addition to sugar, nothing else is added to the dessert.

Ingredients

• 1.2 kg of apples;
• 0.2 liters of water;
• 0.2 kg of sugar.

Cooking

1. Cut the apples into pieces, throw them into a saucepan, add prescription water.
2. Close, cook until soft.
3. Remove from heat, strain compote. We cool the fruits.
4. Pour the compote back into the pan, add sugar.
5. We grind the apples through a sieve, we also transfer the tender puree to a saucepan. We put it on the stove.
6. Boil the jelly over low heat for 30 minutes to an hour, look at the consistency and be sure to stir.
7. We lay out hot jelly in sterile jars. We immediately twist the lids, put them away for storage.

Apple jelly for the winter with gelatin

A variant of jelly with gelatin, which will definitely harden and get thick even without prolonged boiling of the mass. Gelatin can be taken instant or simple, keep soaked for as long as the time indicated on the product packaging.

Ingredients

• 2 kg of apples;
• 400 g of sugar;
• 500 ml of water;
• 2 spoons of gelatin.

Cooking

1. Soak gelatin in a glass of water. You can use apple compote or juice, everything will work out too, but the liquid must be boiled, sterile.
2. Cut the apples, remove the seeds from the middle. Put the pieces in a saucepan, add the rest of the water (300 ml), put on the stove. Boil for a quarter of an hour, cool to a warm state so as not to burn your hands.
3. Rub the apple mass through a sieve, discard the skins.
4. Add sugar to puree and stir.
5. Put the jelly on the stove, boil after boiling with sugar for about five minutes.
6. Add swollen gelatin, stir quickly. By this time, sterile jars should already be at hand.
7. Stir the jelly until the lumps dissolve, bring to a boil, but as soon as the bubbles appear, immediately turn it off. Gelatin does not like boiling and, unlike pectin, loses the ability to solidify.
8. Quickly lay out in jars, cork with lids, which must also be sterile.

Spicy apple jelly for the winter

A variant of a very fragrant apple jelly for the winter with the addition of vanilla, cinnamon and cloves. Recipe without gelatin. It is desirable to use natural cinnamon and vanilla.

Ingredients

• 1.5 kg of apples;
• 500 ml of water;
• 250 g sugar;
• 1 clove;
• 1 cinnamon stick;
• 1 g vanillin.

Cooking

1. Rinse the fruit, cut into 4 parts. Seeds and sashes can not be removed. Transfer everything to a saucepan.
2. Add water, immediately throw in a clove bud and a cinnamon stick.
3. Put on the stove, cook for 30 minutes.
4. Cool, wipe, cinnamon and cloves, or rather what is left of them, must be thrown away.
5. Add prescription sugar, vanillin to the puree, stir.
6. Put on the stove, after boiling, reduce the heat.
7. Stirring occasionally, boil the jelly for half an hour.
8. Pour the boiling delicacy into a sterile container, seal. Cool jelly, like any other workpiece, should be upside down.

Apple jelly for winter meat and dessert (with cranberries and quince)

A recipe for an unusual jelly, which is used as a sweet and sour sauce for meat. But it can also be served as a dessert, in any case it is delicious.

Ingredients

• 0.8 kg of apples;
• 0.4 kg of quince;
• 0.5 kg of cranberries;
• 300 ml of water;
• 500 g of sugar;
• 5 spoons of lemon juice.

Cooking

1. Cut the washed quince with apples into pieces, no need to peel off the skin. Bits can also be left, they do not interfere.
2. Put in a saucepan, add washed cranberries and water. Similar jelly can also be prepared with lingonberries.
3. Fill with water according to the recipe.
4. Steam food over low heat until soft, cool.
5. Make a gentle puree by rubbing boiled fruits and berries through a sieve.
6. Now add sugar according to the recipe, cook together for 25 minutes.
7. During this time, prepare the jars in which you will lay out the jelly and process the lids.
8. Pour in lemon juice, mix thoroughly.
9. Boil the workpiece for exactly five minutes, then reduce the heat to a minimum, put the sauce or dessert in jars. Remove before winter.

Winter apple jelly with lemon and cinnamon

An amber jelly variant with an invigorating citrus scent. If the lemons are small, then you can lay more than indicated in the recipe. Cinnamon is used in sticks.

Ingredients

• 2 kg of apples;
• 1.5 liters of water;
• 1 pinch of saffron;
• 800 g of sugar;
• 3 cinnamon sticks;
• 3 lemons.

Cooking

1. Chop the apples into cubes, leaving the peel and seeds. Put in a saucepan.
2. Lemons must be thoroughly washed, scalded and also cut. It is advisable to remove and remove the bones so that the jelly does not taste bitter.
3. Transfer lemons to apples, add water.
4. Close, put on the stove, cook over low heat for 1.5 hours. You need to get a rich broth.
5. Prepare a colander, put gauze folded four times into it. Put on another pan.
6. Pour the boiled mass into a colander, let stand to stack the main broth. Then lift the ends of the gauze, squeeze well.
7. Add sugar, saffron, cinnamon to the broth. Put on the stove.
8. Cook jelly for a quarter of an hour.
9. Then spread the amber sweetness into jars, roll up.

Jelly from apples with pears for the winter (with gelatin)

A variant of mixed jelly, in which, in addition to apples, pears are added. Another recipe in which gelatin acts as a thickener.

Ingredients

• 1 kg of apples;
• 1 spoon of gelatin;
• 500 g pears;
• 600 g of sugar;
• 4 glasses of water.

Cooking

1. Soak gelatin in one glass of water, let the grains swell. It is better to take boiled and chilled water, since the mass does not boil with gelatin.
2. Cut apples and pears into cubes, add water, boil together until soft, as was done in previous recipes.
3. Cool the fruit, grind it into a puree, discard the skins.
4. Add sugar, boil for another quarter of an hour.
5. Now add gelatin dissolved in water, stir and heat until boiling.
6. Turn off the stove or reduce the heat to the very minimum so that the mass does not boil, but also does not cool.
7. Pour the future jelly into jars, wait for cooling, put away for storage.

Apple jelly for the winter with pumpkin

A variant of an unusual jelly that will delight in winter not only with taste, but also with bright color. To do this, take an orange pumpkin. Similarly, you can cook a treat with carrots, but it will take a little longer to cook it.

Ingredients

• 1 kg of apples;
• 700 g pumpkin;
• 1.5 kg of sugar;
• 4 glasses of water;
• 2 spoons of gelatin.

Cooking

1. The recipe indicates the weight of the peeled pumpkin pulp. Cut it into arbitrary pieces, add 3 cups of water, cook until soft.
2. While the pumpkin is cooking, cut the apples into pieces. Add to the pot as soon as the vegetable starts to pierce easily. Cook apples until soft. If apples are added immediately, the pumpkin cooking process will be delayed.
3. Pour gelatin with the remaining glass of water, let it brew.
4. Rub boiled apples with pumpkin through a sieve.
5. Put the resulting puree on the stove, add sugar, stir and boil for ten minutes.
6. Add gelatin, boil until boiling. Mix well and switch off immediately.
7. Pour the apple blank into jars, cork.

• If jelly is made from sweet varieties of apples, then it may turn out to be tasteless. It is recommended to add a little lemon juice or diluted acid during the last cooking, it is advisable to do this at the very end in order to bring the dessert to the desired taste.
• Apple desserts are often made with citrus fruits for a rich flavor and aroma. But it is not necessary to use fresh fruits. You can add crushed zest of lemons or oranges to the jelly, it can even be dry.
• To make the jelly cook faster, you need to increase the area of ​​​​evaporation of moisture. Use a low and wide utensil, such as a bowl or a saucepan.
• Cloves give off aroma for a long time, with long-term storage, the jelly may have an unpleasant odor, bitterness. Therefore, it is advisable to catch and remove the asterisk after cooking. For two liters of fruit mass, it is recommended to add no more than one bud.

Apple jelly (the recipe will be discussed later) is a healthy and very tasty dish. It is worth noting that this is prepared extremely easily and quickly. In addition, it does not require expensive and rare ingredients. This fact especially attracts those who often like to pamper their loved ones with such an unusual sweet dish.

Apple Jelly: A Step-by-Step Recipe for a Fruit Dessert

Required Ingredients:

• purified water - 2.5 cups;
• ripe sweet apples - 500 g;
• sugar sand - ¾ faceted glass;
• instant gelatin - 15 g;
• ground cinnamon - add to taste.

Choice of main product

Apple jelly, the recipe of which involves the use of only inexpensive ingredients, turns out to be especially tasty if only sweet and ripe fruits are purchased for such a dessert. The color of this product does not matter. The main thing is that the presented component is free of wormholes and sourness.

Fruit processing step by step

Before apples (a photo of the finished product can be seen in this article), each purchased fruit should be well processed. To do this, all the ingredients must be washed and cut into quarters. Next, the apples need to be cleaned of the seed box and stalks.

Thermal processing of fruits

Before forming jelly from apples with gelatin, be sure to stew the main component. To do this, all processed fruits must be placed in a small saucepan, and then drinking water and granulated sugar should be added to them. In this composition, the ingredients must be cooked until completely softened. After that, it is advisable to cool the apples a little in cold air, and then grind them with a mortar through a fine sieve. As a result of such actions, you will get a thick and fragrant slurry of stewed fruits. In this case, the cake can be used during the preparation of compote.

The process of diluting gelatin

Apple jelly, the recipe of which we are considering today, requires the mandatory use of instant gelatin. It must be poured into a glass and poured with boiling water. After the component swells, it should be placed in a metal bowl and slightly warmed up (in no case should it be brought to a boil). Next, warm gelatin needs to be filtered through a sieve, completely poured into and mixed thoroughly.

Dessert shaping

The presented dish is made quite easily. To do this, take beautiful molds, grease them a little with butter and distribute the whole mass of applesauce and gelatin over them. In order for the dessert to freeze well and keep its shape when ready, it is recommended to put it in the refrigerator for 5-7 hours.

How to properly serve

After hardening, apple jelly must be removed from the mold by tipping it onto a flat saucer. To give the dessert a beautiful appearance, you can sprinkle it with powder, decorate with whipped cream or slices of fresh fruits and berries. Such a sweet dish is served at the table with or without tea.

Calories: Not specified
Cooking time: 90 min

If you have a lot of apples in your summer cottage, but you don’t know what else to prepare from them for the winter, then read on. The recipe I suggested is simple. It will be fruit jelly from apples without gelatin. Usually this kind of jelly is made from berries, for example, or fruits, which contain a lot of pectin. Fruit juice is boiled with sugar, then infused in jars. The syrup in the process of cooling turns into a jelly-like sweet blank.
Best of all, apple jelly for the winter, the recipe for which is offered, is obtained from currants, quince, gooseberries and apples.
Preparation time: 20 minutes. Cooking time: 1.5 hours.



- medium apples 10-15 pieces;
- pears 2-3 pieces;
- white sugar 1.3-1.5 kg;
- lemon 0.5 pcs.;
- a pinch of vanilla sugar.

Recipe with photo step by step:

For our recipe, be sure to take sour varieties of apples, there is a lot of pectin in such fruits. The most suitable apple variety is Antonovka. For additional flavor, you can add a few pears if desired. Rinse apples and pears.




Cut apples and pears into thin slices, place in a large saucepan. By the way, the stumps can also be thrown to apples, they also contain pectin.




Pour fruit slices 3/4 of the volume with plain water. Bring the ingredients to a boil in a saucepan and simmer for 20 minutes over low heat.




Next, you need to strain through a colander into a clean bucket, measure the volume of apple broth. The remaining apples can be passed through a sieve. Add sugar to the resulting puree (an incomplete glass of sugar is used for 1 cup of puree) and boil in a saucepan with thick walls. Then roll up applesauce and use it for bagels or pies in winter.






Pour the broth into a container with a wide bottom, add sugar and squeeze out lemon juice. To prevent the jelly from becoming too sweet, follow the proportion of 650 g of sugar per liter of liquid. Put the broth back on the fire and after boiling, cook for 20 minutes. Remove the foam from the syrup periodically, add vanilla sugar if desired.




At the end of cooking, check the readiness of the jelly. To do this, put a few drops on a cold plate or on a spoon. The drop will not blur, then the jelly is ready.




Pour apple jelly into jars and place in a cool place to cool. Such jelly is served as usual or jam with tea, pancakes.
In the end, I want to note that I have prepared such jelly from non-sour apples several times. After cooking, it did not harden much, it turned out like a very thick jelly. It is great to water ice cream with such jelly.

Sincerely, Elbi.

Wash the lemon and cut into large rings, add to the pan.

Put the pot on the fire and bring to a boil. Cook apples over medium heat until softened. I have seasonal apples from the garden, so after 7 minutes they began to fall apart. If the apples are tough, cook them longer.

Lay the colander with gauze in several layers. Once the apples have softened, drain them in a colander. We need liquid from apples, but we don’t need the pulp itself, lemon and cake, and in the future we will throw it out.

Let the liquid drain well. From red apples, the syrup turned out to be red and very beautiful.

Measure the amount of the resulting liquid. Add sugar, based on the calculation that for each liter of juice you need 750 grams of sugar. Add sugar to the pan with the apple juice.
Put the pan on the fire, bring to a boil, and then boil the syrup with a strong boil (!) For 1 hour.

The first time I removed the foam, then the syrup became clean and transparent. 2-3 minutes before the end of cooking, add citric acid and nuts to the pan. I added peeled hazelnuts. Coarsely chopped nuts. You can increase the amount of nuts, I added 1 cup.
Pour hot jelly into sterile jars. I got 2 jars of 500 ml and a little bit for testing. Close the jars with boiled lids, leave to cool completely, and then store in a cool place.

Here is such a beautiful and very tasty apple jelly can be prepared for the winter at home. You can spread it on a bun, just eat it with a spoon and add it very tasty to porridge or cottage cheese.
Bon appetit!