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

Do you have your own apple jelly recipe for the winter? We continue the topic

Such a delicacy is not as easy to prepare as compotes, but God, how beautiful the transparent, fragrant, trembling jelly looks on a piece of bread. And how can they decorate the cake? Not to mention how much delight it will cause your guests when they find out that it was made at home, with your golden hands.

Some people prefer homemade jelly recipes with gelatin as a thickener, fearing that nothing will work without it. But apple jelly without a thickener is very good. These fruits contain pectin, which helps the mass to harden. It's like being cold.

How to make apple jelly for the winter

Apple jelly is prepared from a decoction of apples, with the addition of water, sugar and some additives, spices or flavorings. With the addition of gelatin, jelly is made faster, and natural, without any additives, must be evaporated over low heat until thickened.

Apples for this delicious preparation are suitable for any variety, but the juicier the variety, the more jelly will turn out. On average, its yield when evaporated from one kilogram of apples is 100-200 grams of the finished product.

Apple jelly - recipes at home

Jelly from Antonovka for the winter.

Ingredients:
One kilo of apples
Half a liter of water
400 grams of granulated sugar.

Preparation: Wash the apples, remove the core, cut into slices, no need to remove the skin, as it contains a lot of pectin, which serves as a natural thickener.

Before putting the slices into the pan, they must be weighed so as not to violate the recipe. Add water to the apples in a saucepan and simmer over low heat for half an hour. During this time, the slices will soften and give the juice. You don't need to mix.

Now you need to drain the liquid, for this you can use a fine sieve or colander, but you need to put gauze in 4 layers in it. We discard the boiled apples and let all the liquid drain.
Then we pour the broth that has drained into a saucepan and pour sugar into it. We put on a very slow fire to evaporate. The remaining mashed potatoes do not need to be thrown away, it will make excellent jam.

The liquid will evaporate for about 40 minutes, during this time you need to monitor the foam and remove it in time.
Soon the broth will be reduced by half and will become transparent. Then you can check with a spoon so that it does not flow in a trickle, but in drops. So the jelly is ready. It should immediately be poured hot into sterile jars and rolled up. Let cool without turning.

Apple jelly with lemon and spices

Ingredients:
Apples 2 kg
Water 1.5 liters
Lemons 3 pcs.
Sugar per half liter of water 400 gr.
Cinnamon 4 sticks
A pinch of saffron.

Preparation: Rinse the apples well and remove the core, cut into plastics and put in a saucepan. Grind lemons as well and send to apples. Put the cinnamon, pour water and wait until it boils, make the fire weaker, cover and simmer until the apples are soft, it depends on the variety.

When the apples are ready, you need to throw them on cheesecloth and let the resulting juice drain. Then pour it into another container for boiling. Pour sugar and add saffron (this is optional). Bring to a boil and begin to boil until tender, as soon as the liquid thickens, turn off the heat and arrange the jelly in sterile jars.

Apple jelly with gelatin

Ingredients:
Apples
Edible gelatin 20 grams per liter of juice
Sugar 400 grams per liter of juice
Water 0.5 cups.

Preparation: My apples, cut into 4 parts, remove the seeds and pass through a juicer. Let the juice stand to collect the foam, then pour it into a saucepan. While the juice is settling, pour gelatin with water, stir and leave to swell for half an hour.

We spread the gelatin in a saucepan with juice, pour out the sugar and start heating, it is impossible to bring to a boil. Heat and stir until gelatin and sugar dissolve. Immediately pour hot jelly into sterile jars and roll up. Let cool and put in a cool place.

And finally, another video recipe for making apple jelly.

Step-by-step recipes for making delicious apple jelly

2018-06-22 Natalia Danchishak

Grade
prescription

2312

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

0 gr.

carbohydrates

14 gr.

65 kcal.

Option 1. Classic apple jelly recipe

At home, you can cook delicious and natural jelly from fresh fruits. The classic version of the dish is made from apples, gelatin and sugar. The jelly turns out to be delicious, and, importantly, it does not contain preservatives and dyes.

Ingredients

• half a kilo of sweet fresh apples;
• one and a half glasses of filtered water;
• 100 g of white sugar;
• 20 g gelatin.

Step by step apple jelly recipe

Rinse the apples well, remove the core and tail, and cut the fruit into slices.

Pour the gelatin into a bowl, pour in warm water and stir well. Let the product swell.

Place the apples in an enamel saucepan, fill with water so that it completely covers them. Put on a small fire and bring to a boil. Reduce the heat, add granulated sugar and cook for another quarter of an hour.

Let the apples cool slightly. Separate the pulp from the peel by rubbing the apples through a sieve. Combine the puree with apple broth, add the swollen gelatin and cook, stirring, for another 15 minutes. Pour the jelly into molds and leave to harden in a cold place.

Boil the apples together with the peel, so the dish will turn out even healthier. You can decorate the frozen jelly with berries, apple slices or a sprig of mint.

Option 2. A quick recipe for apple jelly

Apple juice can be used to make a low-calorie, light jelly. Dessert is prepared quickly and easily. Juice for jelly is used purchased, or made independently from fresh fruits.

Ingredients

• 50 g of granulated sugar;
• 15 g of instant gelatin;
• two glasses of apple juice.

How to quickly make apple jelly

Pour gelatin into a deep bowl, pour warm apple juice, stir and leave to swell. Then we put the container with the gelatin mass in a saucepan with hot water and heat it, stirring regularly, until the gelatin is completely dissolved.

Pour sugar into the remaining juice and put on fire. Cook, stirring, until the crystals dissolve. Pour the diluted gelatin in a thin stream, stirring vigorously, cook until the first signs of boiling and remove from the stove.

Pour warm jelly into portion molds. Cool completely and send for three hours in the cold.

Not only gelatin can be used as a gelling agent. For this, pectin or agar-agar is suitable. They stimulate the intestines and cleanse the body of toxins.

Option 3. Cinnamon Apple Jelly

Gelatin-based fruit desserts are a healthy and tasty treat. Jelly can be eaten even by those who monitor their weight. Dessert contains a minimum of calories. If you use sweet apples, you can not add sugar.

Ingredients

• a pinch of cinnamon and vanilla;
• half a kilogram of ripe green apples;
• 650 l of purified water;
• 15 g of gelatin;
• regular sugar - three quarters.

How to cook

Wash apples thoroughly. Cut each fruit lengthwise into four pieces. Remove the stalks and core. Place the slices in a saucepan. Dissolve sugar in water and pour over apples. Place over moderate heat and simmer until fruits are soft.

Cool the boiled fruits and grind through a fine sieve. Remove the rind. Add cinnamon and vanilla to applesauce.

Pour the gelatin into a bowl, fill with warm water and leave to swell. Then place the container with the gelatin mixture in boiling water and keep stirring constantly until it dissolves completely. Pour the gelatin mixture into the applesauce, stirring vigorously. Divide into silicone molds and place in the refrigerator to set. Before serving, dip them in hot water for a few seconds and invert onto a flat plate.

Boil jelly only in enamelware. Aluminum is absolutely not suitable for this. Upon contact with it, apples darken and lose their taste. If the fruits are sweet, you can reduce the amount of sugar.

Option 4. Apple jelly without gelatin

Healthy and tasty apple jelly can be prepared without gelatin. It is enough to have apples, water and granulated sugar on hand. Jelly turns out transparent and incredibly tasty.

Ingredients

• kilogram of ripe apples;
• half a liter of filtered water;
• 400 g of granulated sugar.

Step by step recipe

Wash the apples thoroughly, use a special tool to remove the core and cut each fruit into four parts.

Place prepared apples in a bowl. Pour in water and put on medium heat. Boil for about half an hour.

Strain the broth and pour into another saucepan. Pour sugar at the rate of a kilogram per one and a half liters of liquid. Place over high heat and bring to a boil. Lower the heat and simmer for an hour. Pour the warm liquid into portion molds. Cool completely and refrigerate.

The taste of jelly can be ennobled by adding grapefruit, orange or lemon juice to apple compote. Grind the apples left over from cooking the base through a sieve, add sugar and cook a thick jam.

Option 5. Apple jelly in milk with oranges

Milk fruit jelly is a favorite treat for most children. Dessert is prepared with any fruits and berries. But apples and oranges are especially well combined.

Ingredients

• 700 ml of homemade milk;
• 30 g of instant gelatin;
• one orange;
• 10 g vanilla sugar;
• one apple;
• 50 g of sugar;
• dark chocolate - for decoration.

How to cook

We split the milk in half. Remove the peel from the orange. Let's break it down into pieces. We remove the film from each. We set aside a little pulp, and squeeze the juice out of the rest. Add pulp to it.

Pour the orange mixture with milk, add half the vanilla, and part of the usual sugar. Stir until the crystals dissolve. We introduce half of the gelatin, preparing it as indicated on the package. Stir thoroughly and pour into molds, filling them halfway. We send to freeze in the cold.

We peel the apple. Cut out the core and grind the pulp on a fine grater. Pour applesauce with milk, pour in the remaining vanilla and regular sugar. Add gelatin and mix thoroughly.

Pour the milk-apple mixture over the orange, and again send it to the cold. Sprinkle the frozen jelly with grated chocolate and serve.

In order for the jelly to lie evenly in the mold, warm the bottom slightly before pouring the liquid into it.

Option 6. Apple jelly with spices and lemon for the winter

Apple jelly can be prepared for future use and enjoy a tasty and fragrant delicacy in winter.

Ingredients

• a pinch of saffron;
• two kg of apples;
• four cinnamon sticks;
• one and a half liters of purified water;
• 1 kg 200 g of sugar;
• three lemons.

Step by step recipe

Wash the apples well, remove the core and cut into slices. Place in a saucepan.

Wash the lemons, dry and finely chop. Send to the pan with apples. Put the cinnamon sticks in here as well. Pour the contents with water and bring to a boil over medium heat. Then reduce the heat and simmer, covered with a lid, until the apples are soft.

Drain the apples in a sieve and leave all the juice to drain. Pour it into another bowl, add sugar, add a pinch of saffron and boil over low heat until the liquid thickens. Remove from stove and pour into sterile dry jars. Seal tightly with lids. Turn upside down, wrap and leave to cool completely.

Jelly according to this recipe can be prepared not only for the winter. It can be poured into bowls and served, after keeping it in the refrigerator until it solidifies.

Fruits and berries

Description

Apple jelly for the winter should definitely be in your arsenal. Not only is this an incredibly healthy preparation, it is also very tasty. Unlike all the same jams and marmalades, jelly has an expressive delicate taste, it is not too sweet and very fragrant. It is worth at least once making jelly from any fruits or berries for the winter, and you will never return to the usual jams. It happens that such desserts may somewhat resemble more jams, but our today's step-by-step photo recipe will tell you about cooking exactly transparent and smooth apple jelly.

Surprisingly, in order to achieve the desired density, we will not use additional pectin, but also it will not be necessary to repeatedly boil the fruit mass. Apples are rich in vitamins, but they also contain a lot of natural natural pectin, which will play a major role in cooking. We won't use much sugar, and the lemon will have the right effect, so the jelly will be more summery and refreshing than rich in taste. Just imagine how pleasant it will be in winter to open a jar of fresh, slightly sour jelly from homemade apples and enjoy them to the fullest. We use cinnamon solely to give the workpiece a subtle sweetish-tart aroma. Let's start cooking delicious apple jelly at home for the winter.

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:

Gelatin;

spices;

Other fruits, berries;

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, set to cook until soft.

3. Remove from heat, filter the compote. We cool the fruits.

4. Pour the compote back into the pan, add sugar.

5. Grind the apples through a sieve, transfer the tender puree to a saucepan too. We put it on the stove.

6. Boil the jelly over low heat from 30 minutes to an hour, look at the consistency and be sure to stir.

7. We lay out the 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 middle with seeds. 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. Wipe the apple mass through a sieve, discard the skins.

4. Add sugar to the puree, 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, turn it off immediately. Gelatin does not like boiling and, unlike pectin, loses the ability to solidify.

8. Quickly arrange in jars, seal 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 treat 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 in the water according to the recipe.

4. Steam the 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 the lemon juice, stir 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 does not cool down either.

7. Pour the future jelly into jars, wait for it to cool, put it 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 weight of the peeled pumpkin pulp is indicated in the recipe. Cut it into arbitrary pieces, add 3 cups of water, cook until soft.

2. While the pumpkin is cooking, cut the apples into slices. 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. Wipe the 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.

Apples are good not only fresh, but also in preparations for the winter in any consistency: in their juice, as jam, jam or jelly. And it also turns out that they can be used to make an original and healthy dessert - apple jelly, which heals joints and gives strength to the immune system. What culinary tricks do you need to know to create the perfect dish for children and adults?

Apple jelly for the winter

Homemade preparations from natural products turn out to be a real find when you need to quickly prepare a yummy or fight colds. You can make jam, preserves from apples, marinate them in your own juice or cook compote, squeeze the juice. Among all the variety, jelly stands out, since its consistency allows you to set any shape, and the texture is always uniform.

Both sour and sweet apples are suitable for winter harvesting. You can adjust the level of sweetness by changing the proportions of sugar or adding lemon juice.

For one serving of apple jelly at home you will need:

• 1 kg of apples peeled from the core;
• 150 g of granulated sugar (white);
• drinking water 400 g.

You can prepare an original dessert with a slightly different sequence of actions, which will affect the taste, and most importantly, the appearance of the finished dessert.

To prepare jelly from two balls, you will need half a kilogram of apples, water (300 g), cinnamon (a pinch), sugar (150 g), filtered apple juice, transparent (300 g), sugar (100 g), agar-agar (tablespoon ), two raw apples.

Apples are cut into pieces, peeled and boiled with sugar and water until a homogeneous mass is obtained. The mixture is rubbed through a fine sieve. Milk is boiled over low heat, a gelling agent and honey are added. Mixed with apple puree. Prunes pre-soaked and cut into small cubes are added to the total mixture, poured into molds.

A similar recipe can also be prepared in a multi-colored serving, if gelatin is added separately to boiled apples and a dairy product. It is worth pouring into molds with balls after the bottom ball has completely solidified.

Culinary Discoveries

In desserts without heat treatment, apple jelly can be used both as a separate ball and cut into pieces to create a mosaic.

When deciding on culinary experiments, it is always better to take natural products, rather than quick chemistry: the end result of the work will be beneficial and rich in natural taste. Homemade apple jelly is the best winter dessert option for sweet tooth of any age. Any hostess can make jelly from apples on her own.