Step by step recipes making delicious apple jelly
2018-06-22 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
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 fruit. Classic variant dishes are 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 gelatin into a bowl, pour warm water and stir well. Let the product swell.
Place the apples in enamel pan, 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
From apple juice you can 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, 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
Fruit desserts based on gelatin - healthy and delicious 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 kilo ripe apples green varieties;
- 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 gelatin into a bowl, pour warm water and let it 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. Expand by silicone molds and put it in the fridge to chill. Dip them for a few seconds before serving. hot water 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 qualities. 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 with special device remove the core and cut each fruit into quarters.
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 to apple compote grapefruit, orange or lemon juice. 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 - favorite treat 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.
Apple jelly (the recipe will be discussed later) is a useful 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 from apples (photo 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 butter and distribute over them the entire mass of applesauce and gelatin. 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, it can be sprinkled with powder, decorated with whipped cream or slices of fresh fruits and berries. Such a sweet dish is served at the table with or without tea.
apple jelly- 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 subjected heat treatment to soften, then rub through a sieve to get rid of 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 is to combine 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 natural jelly from apples 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
- Cut the apples into pieces, throw them into a saucepan, add prescription water.
- Close, cook until soft.
- Remove from heat, strain compote. We cool the fruits.
- Pour the compote back into the pan, add sugar.
- Grind apples through a sieve gentle puree also transfer to a bowl. We put it on the stove.
- Boil the jelly over low heat for 30 minutes to an hour, look at the consistency and be sure to stir.
- 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
- 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.
- 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.
- Rub the apple mass through a sieve, discard the skins.
- Add sugar to puree and stir.
- Put the jelly on the stove, boil after boiling with sugar for about five minutes.
- Add swollen gelatin, stir quickly. By this time, sterile jars should already be at hand.
- 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.
- Quickly lay out in jars, cork with lids, which must also be sterile.
Spicy apple jelly for the winter
Option very fragrant jelly from apples 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
- Rinse the fruit, cut into 4 parts. Seeds and sashes can not be removed. Transfer everything to a saucepan.
- Add water, immediately throw in a clove bud and a cinnamon stick.
- Put on the stove, cook for 30 minutes.
- Cool, wipe, cinnamon and cloves, or rather what is left of them, must be thrown away.
- Add prescription sugar, vanillin to the puree, stir.
- Put on the stove, after boiling, reduce the heat.
- Stirring occasionally, boil the jelly for half an hour.
- 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)
Recipe unusual jelly, which is used in the form sweet and sour sauce to 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 lemon juice.
Cooking
- Cut the washed quince with apples into pieces, no need to peel off the skin. Bits can also be left, they do not interfere.
- Put in a saucepan, add washed cranberries and water. Similar jelly can also be prepared with lingonberries.
- Fill with water according to the recipe.
- Steam food over low heat until soft, cool.
- Make a gentle puree by rubbing boiled fruits and berries through a sieve.
- Now add sugar according to the recipe, cook together for 25 minutes.
- During this time, prepare the jars in which you will lay out the jelly and process the lids.
- Pour in lemon juice, mix thoroughly.
- 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
- Chop the apples into cubes, leaving the peel and seeds. Put in a saucepan.
- 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.
- Transfer lemons to apples, add water.
- Close, put on the stove, cook over low heat for 1.5 hours. You need to get a rich broth.
- Prepare a colander, put gauze folded four times into it. Put on another pan.
- Pour the boiled mass into a colander, let stand to stack the main broth. Then lift the ends of the gauze, squeeze well.
- Add sugar, saffron, cinnamon to the broth. Put on the stove.
- Cook jelly for a quarter of an hour.
- 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
- 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.
- Cut apples and pears into cubes, add water, boil together until soft, as was done in previous recipes.
- Cool the fruit, grind it into a puree, discard the skins.
- Add sugar, boil for another quarter of an hour.
- Now add gelatin dissolved in water, stir and heat until boiling.
- Turn off the stove or reduce the heat to the very minimum so that the mass does not boil, but also does not cool.
- 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 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
- The recipe indicates the weight of the peeled pumpkin pulp. Cut it into arbitrary pieces, add 3 cups of water, cook until soft.
- 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.
- Pour gelatin with the remaining glass of water, let it brew.
- Rub boiled apples with pumpkin through a sieve.
- Put the resulting puree on the stove, add sugar, stir and boil for ten minutes.
- Add gelatin, boil until boiling. Mix well and switch off immediately.
- 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 often cooked with citrus to get bright taste 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.
- Clove gives off aroma for a long time, with long-term storage jelly may appear bad smell, 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.
Step 1: Prepare and boil apples.
We take right amount apples and rinse them thoroughly under cold running water. Then we cut each fruit into 4 - 8 parts and send the pieces of fruit to a deep pan along with the seeds.
We also pour clean water there. We fill the pan so that the liquid reaches the middle of the level of apples, and put the container on the stove, turned on to the middle level. After boiling, cook apples 30 minutes.
Step 2: Strain Apple Juice.
In 30 minutes place a sieve with a fine mesh on a clean deep bowl and cover it with a small piece of sterile gauze. We filter the boiled apple juice through the resulting structure. We leave the boiled pieces of apples in a sieve for 2 hours to drain the remaining juice.
Step 3: Make apple jelly.
After two hours, we measure the mass of juice with a measuring cup, pour it into a clean deep pan and, based on its amount, add granulated sugar to it. For 1.5 liters of juice - 1 kilogram of sugar. Then we turn on the stove to a strong level, put a pan with strained apple juice on it and bring it to a boil. After boiling, reduce the temperature of the stove to an average level, use a slotted spoon to remove the foam from the juice and boil it for 60 minutes. During cooking, periodically stir the jelly with a wooden kitchen spoon.
Step 4: Canning Apple Jelly
After an hour, check the readiness of the jelly. We collect a teaspoon of aromatic mass and drip a couple of drops on a dry plate. If the drops hold their shape after cooling and do not spread over the plate, the jelly is finally ready. Using a ladle, pour it into sterilized jars, cover these containers with sterilized, screw caps (hot) and close tightly, helping yourself kitchen towel. We put the jars on the floor with the lids up, cover with an old woolen blanket and cool until room temperature during 12 days. Then we rearrange them in a dry, cool place: pantry, cellar or basement.
Step 5: serve apple jelly.
Apple jelly is served at room temperature. This dessert is served in bowls, bowls or dessert vases. As an addition to this yummy, you can offer homebaked bread, cookies, sweet crackers and fresh brewed tea of any kind. Enjoy!
Bon appetit!
The recipe does not specify the exact weight of apples. They are different varieties, respectively, each variety during cooking gives different amount juice. Therefore, the calculation is for 1.5 liters of apple juice - 1 kilogram of granulated sugar.
For cooking jelly, do not use aluminum utensils.
To make apple jelly more transparent, it can be filtered through a double layer of sterile gauze.
If desired, the jam can not be preserved, and after cooling, stored in the refrigerator, in hermetically sealed jars.
All equipment with which jelly will be prepared should be thoroughly washed and sterilized in any convenient way. More detailed information you can find out by following this link.
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