Apple jelly recipe. The best apple jelly recipes
Apple jelly for the winter is a wonderful, beautiful bright dessert that can be prepared at home. The cooking process is a little more complicated than regular apple jam or jam, but it's worth it. Apple jelly can be used to decorate cakes, pastries. Decorate them with a variety of salads, sandwiches or use as an independent dish. And how beautiful and appetizing this trembling delicacy looks on a piece of bread!
Apple jelly can be prepared with or without gelatin. Apples contain pectin, which is an adhesive that allows you to make jelly without the use of an additional thickener. Consider several popular recipes for making apple jelly for the winter, both without gelatin and with its addition.
Simple apple jelly for the winter
To make apple jelly you will need: apples, granulated sugar, lemon juice and some water.
Wash the apples well and cut into pieces along with the peel. Sprinkle apples with lemon juice to keep them from browning.
We add granulated sugar to crushed apples based on 1 kilogram of fruit - 300 grams of sugar.
Add water at the rate of one glass per kilogram of peeled apples.
We put the pan on a small fire. Stir from time to time so that the apples do not burn.
After boiling, reduce the flame to a minimum and cook for another 10-15 minutes until the apples soften.
Pour the resulting mass into a colander installed on a saucepan to drain the liquid. We leave for two or three hours so that all the liquid is glassed.
From one and a half kilograms of apples, a little more than a liter of liquid is usually obtained.
We put a saucepan with apple liquid on the fire, and from the remaining apples you can make excellent applesauce.
When the liquid boils, remove the foam, reduce the heat and leave to boil on a small flame.
The liquid will begin to acquire an orange tint, continue to boil over low heat. From time to time a film forms and must be removed.
When the liquid has already boiled down twice and has acquired an intense red hue, pour it into sterilized jars and cork with lids.
Recipe for apple jelly with lemon and spices
To make apple jelly, take:
- Two kilograms of fresh apples;
- One and a half liters of clean water;
- Three small lemons;
- Four cinnamon sticks;
- a pinch of saffron;
- 400 grams of sugar per half liter of liquid.
The cooking process itself is practically no different from the previous recipe.
Wash the apples well, cut into small slices, while removing the core with seeds. Put the fruit in a bowl. My lemons, grind and send to apples. We put cinnamon sticks there, fill it with water. We put the pan on the fire, after boiling we reduce the gas, cover with a lid and cook until the apples soften. Cooking time depends on the type of fruit used.
Next, we discard the contents of the pan in a colander and leave for several hours so that the liquid is completely drained into another container. To strain the liquid, you can also use ordinary gauze by folding it into several layers.
Add sugar to the resulting juice, at the rate of 400 grams per liter. Add a pinch of saffron if desired. Put the pot on the fire, bring to a boil. We reduce the flame and boil the liquid, as in the first recipe, until it thickens. We lay out the finished jelly in sterilized jars and cork with lids.
In this recipe, we will use fresh apple juice, sugar, gelatin and a little water. For one liter of apple juice, we will use 20 grams of gelatin and 400 grams of sugar.
We take half a glass of clean water and pour gelatin, leave it to swell for half an hour.
Pour sugar into a saucepan with juice, add gelatin, put on a small fire and heat, not boiling. You can't boil. Stir to dissolve sugar and gelatin completely. Pour hot jelly into prepared jars and roll up the lids.
Using the recipes above, you can make jelly for the winter not only from apples alone, but you can also add other fruits and berries. Thus, you will expand the flavor range of this dish. Also, according to these recipes, you can make jelly from grapes, quince, gooseberries. It turns out wonderfully from currants. Do not be afraid to experiment and everything will be delicious for you.
Have a good mood and bon appetit!
1. Wash and dry apples first.
2. Cut them into small pieces, as in the photo, while cutting out the core. It is not necessary to remove the skin. 
3. Cut and weighed apples put on fire, pour the required amount of sugar and pour in water. 
4. After boiling, the apples are boiled for another 10 minutes until completely softened, as shown in the photo. 
5. As soon as the apples are ready, they must be removed from the heat and thrown into a colander on the pan, as in the photo. It must be clean, as jelly will subsequently be prepared in it. In a colander, apples should stand for 2 hours. During this time, the liquid in the apples will completely merge into the pan.
6. Put the saucepan with the resulting apple syrup on maximum heat. When the liquid boils, the fire must be reduced. The syrup will gradually boil down and turn orange, as shown in the photo. 
Gradually stirring, it must be brought to a thicker state until it becomes a more intense red hue. In this case, the liquid should boil down 2 times. The film that forms from time to time must be removed
7. Arrange the finished jelly in sterilized jars and roll up. Without turning, put them to cool completely. Then put away for the winter in a cold place. 
The “gruel” left in the colander from apples does not need to be thrown away, since it can be used to make and roll up excellent applesauce for the winter.
Tips for making good apple jelly for the winter
Not always a cooked dish or preparation for the winter comes out the way the hostess would like to see it. Sometimes this happens due to non-compliance with cooking requirements or because the recipe is not fully disclosed and there is no photo to track the process. After all, there are always "hooks". Therefore, these tips will help to avoid possible difficulties during the preparation of apple jelly for the winter.
In cold winter, it is so wonderful to get a jar of apple jelly from 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 a filling for sweet pies. Delicious hot pies will be an occasion for the family to gather at the common table as often as possible. 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 partly 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 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.
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