Step 1: prepare and cook the apples.
Let's take it required quantity apples and rinse them thoroughly under cold running water. Then we cut each fruit into 4 – 8 parts and place the pieces of fruit in a deep pan along with the seeds.
We pour it in there clean water. Fill the pan so that the liquid reaches the middle level of the apples, and place the container on the stove, turned on to the middle level. After boiling, cook the apples 30 minutes.
Step 2: Strain the apple juice.
In 30 minutes Place a fine mesh sieve on a clean deep bowl and cover it with a small piece of sterile gauze. Strain the boiled apple juice through the resulting structure. Leave the boiled apple pieces in a sieve for 2 hours to allow the remaining juice to drain.
Step 3: make apple jelly.
After two hours, measure the mass of juice using a measuring glass, pour it into a clean deep pan and, based on its quantity, add to it granulated sugar. For 1.5 liters of juice – 1 kilogram of sugar. Then turn on the stove to a high 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 a medium level, use a slotted spoon to remove the foam from the juice and boil it for 60 minutes. While cooking, stir the jelly periodically with a wooden kitchen spoon.
Step 4: preserve apple jelly.
After an hour, check the readiness of the jelly. Take a teaspoon of the aromatic mass and drop a couple of drops onto 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 with a kitchen towel. Place 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 move them to a dry, cool place: a 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 a complement to this delicacy, you can offer homebaked bread, cookies, sweet crackers and fresh brewed tea of any kind. Enjoy!
Bon appetit!
The recipe does not indicate the exact mass of apples. They are different varieties, respectively, each variety during cooking gives different quantities juice Therefore, the calculation is for 1.5 liters apple juice– 1 kilogram of granulated sugar.
You should not use aluminum cookware to cook jelly.
To make the apple jelly more transparent, you can strain it through a double layer of sterile gauze.
If desired, the jam can not be preserved, but after cooling, stored in the refrigerator in hermetically sealed jars.
All equipment with which the jelly will be prepared should be thoroughly washed and sterilized in any convenient way. You can find out more detailed information by following this link.
Apple jelly- a wonderful dessert that can be prepared for future use.
Everything is much simpler than it might seem.
The only difficulty you may encounter is to have time to hide the jars of aromatic jelly in time.
Otherwise, they definitely won’t last until winter.
Apple jelly for the winter - general principles of preparation
The preparation of jelly is carried out in two stages. First the apples are subjected to 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 meat grinder, otherwise the jelly will not turn out amber and tender. The second stage of preparation consists of combining the puree with the rest of the ingredients according to the recipe and cooking the dessert until cooked.
What is added to jelly:
Gelatin;
Spices;
Other fruits, berries;
Gelatin is not always used; apples contain a natural thickener - pectin. If everything is done correctly, the puree will definitely harden. Most pectin is found under the peel. This is why you should not peel fruits during initial cooking. With gelatin ready mass becomes thicker and denser.
To determine the consistency of apple jelly, you need to drop a little on a plate. As soon as the mixture stops spreading and begins to stretch slightly from the spoon, you can stop cooking. As it cools, the mixture will become even thicker and will harden as it cools.
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. Apart from sugar, nothing else is added to the dessert.
Ingredients
1.2 kg apples;
0.2 liters of water;
0.2 kg sugar.
Preparation
1. Cut the apples into pieces, throw them into a saucepan, add the recipe water.
2. Close and cook until soft.
3. Remove from heat and strain the compote. Cool the fruits.
4. Pour the compote back into the pan, add sugar.
5. Grind the apples through a sieve. tender puree also transfer to a saucepan. We put it on the stove.
6. Boil the jelly for low heat from 30 minutes to an hour, look at the consistency and be sure to stir.
7. Place the hot jelly into sterile jars. Immediately screw on the lids and put them away for storage.
Apple jelly for the winter with gelatin
A variant of jelly with gelatin, which will definitely harden and become thick even without prolonged boiling of the mass. You can take instant or plain gelatin; keep it soaked for as long as indicated on the product packaging.
Ingredients
2 kg apples;
400 g sugar;
500 ml water;
2 tablespoons of gelatin.
Preparation
1. Soak gelatin in a glass of water. Can be used apple compote or juice, everything will work out too, but the liquid must be boiled and sterile.
2. Slice the apples and remove the cores and seeds. Place the pieces in a saucepan, add the rest of the water (300 ml), and place on the stove. Cook for a quarter of an hour, cool until warm so as not to burn your hands.
3. Rub the apple mixture through a sieve and discard the skins.
4. Add sugar to the puree and stir.
5. Place the jelly on the stove, boil after boiling with sugar for about five minutes.
6. Add the 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 bubbles appear, turn it off immediately. Gelatin does not like boiling and, unlike pectin, loses its ability to harden.
8. Quickly put into jars and seal with lids, which should also be sterile.
Spicy apple jelly for the winter
The option is very flavored jelly from apples for the winter with the addition of vanilla, cinnamon and cloves. Recipe without gelatin. It is advisable to use natural cinnamon and vanilla.
Ingredients
1.5 kg apples;
500 ml water;
250 g sugar;
1 clove;
1 cinnamon stick;
1 g vanillin.
Preparation
1. Wash the fruit, cut into 4 parts. Seeds and leaves do not need to be removed. Place everything into a saucepan.
2. Add water, immediately throw in the clove bud and cinnamon stick.
3. Place on the stove and cook for 30 minutes.
4. Cool, wipe, cinnamon and cloves, or rather, what is left of them should be thrown away.
5. Add prescription sugar and vanillin to the puree and stir.
6. Place on the stove, after boiling, reduce the heat.
7. Stirring occasionally, cook the jelly for half an hour.
8. Pour the boiling treat into a sterile container and seal. The jelly, like any other product, should cool upside down.
Apple jelly for the winter with meat and for 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, delicious in any version.
Ingredients
0.8 kg apples;
0.4 kg quince;
0.5 kg cranberries;
300 ml water;
500 g sugar;
5 spoons of lemon juice.
Preparation
1. Cut the washed quince with apples into pieces; no need to peel the skin. You can also leave the bits, they do not interfere.
2. Place in a saucepan, add washed cranberries and water. A similar jelly can also be prepared with lingonberries.
3. Fill with 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 place the jelly and process the lids.
8. Pour in lemon juice and stir thoroughly.
9. Boil the preparation for exactly five more minutes, then reduce the heat to low, put the sauce or dessert into jars. Remove before winter.
Apple jelly for the winter with lemon and cinnamon
Option amber jelly with an invigorating citrus aroma. If the lemons are small, then you can add more than what is indicated in the recipe. Cinnamon is used in sticks.
Ingredients
2 kg apples;
1.5 liters of water;
1 pinch of saffron;
800 g sugar;
3 cinnamon sticks;
3 lemons.
Preparation
1. Chop the apples into cubes, leaving the peel and seeds. Place in a saucepan.
2. Lemons must be thoroughly washed, scalded and also cut. It is advisable to remove and remove the seeds so that the jelly does not become bitter.
3. Transfer the lemons to the apples and add water.
4. Close, place on the stove, cook over low heat for 1.5 hours. You need to get a rich decoction.
5. Prepare a colander, put gauze in it, folded four times. Place on another pan.
6. Pour the boiled mixture into a colander, let it stand so that the main broth drains. Then lift the ends of the gauze and squeeze well.
7. Add sugar, saffron, cinnamon to the broth. Place on the stove.
8. Boil the jelly for a quarter of an hour.
9. Then spread out amber sweetness in jars, roll up.
Apple and pear jelly for the winter (with gelatin)
A variant of mixed jelly, to which pears are added in addition to apples. Another recipe in which gelatin plays the role of a thickener.
Ingredients
1 kg apples;
1 spoon of gelatin;
500 g pears;
600 g sugar;
4 glasses of water.
Preparation
1. Soak gelatin in one glass of water and let the grains swell. It is better to take boiled and cooled water, since the mass cannot be boiled with gelatin.
2. Cut the apples and pears into cubes, add water, boil together until soft, as was done in previous recipes.
3. Cool the fruits, grind them into 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, and put it away for storage.
Winter apple jelly with pumpkin
A variant of unusual jelly that will delight you in winter not only with its taste, but also with its bright color. To do this, take an orange pumpkin. You can prepare a delicacy with carrots in the same way, but you will have to cook it a little longer.
Ingredients
1 kg apples;
700 g pumpkin;
1.5 kg sugar;
4 glasses of water;
2 tablespoons of gelatin.
Preparation
1. The recipe indicates the weight of peeled pumpkin pulp. Cut it into arbitrary pieces, add 3 glasses of water, cook until soft.
2. While the pumpkin is cooking, cut the apples into pieces. Add to the pan once the vegetable starts to pierce easily. Cook until the apples are soft. If you add the apples right away, the pumpkin cooking process will be delayed.
3. Pour the remaining glass of water over the gelatin and let it brew.
4. Rub the boiled apples and pumpkin through a sieve.
5. Place the resulting puree on the stove, add sugar, stir and boil for ten minutes.
6. Add gelatin, boil until boiling. Stir well and turn off immediately.
7. Pour the apple mixture into jars and seal.
If the jelly is made from sweet apples, it may turn out tasteless. It is recommended to add a little lemon juice or diluted acid during the last cooking, preferably at the very end to bring the dessert to the desired taste.
Apple desserts often prepared with citrus fruits to produce bright taste and aroma. But it is not necessary to use fresh fruits. You can add crushed lemon or orange zest to the jelly; it can even be dry.
To make the jelly cook faster, you need to increase the area of moisture evaporation. Use low and wide dishes, such as a basin or saucepan.
Cloves give off their aroma for a long time, with long-term storage jelly may appear bad smell, bitterness. Therefore, it is advisable to catch and remove the star after cooking. For two liters fruit mass It is recommended to add no more than one bud.
Do you have your own recipe for apple jelly for the winter? Let's continue the topic
This delicacy is not as easy to prepare as compotes, but God, how beautiful the transparent, aromatic, quivering jelly looks on a piece of bread. How can you decorate a cake with them? Not to mention how much delight it will cause among your guests when they find out that it was made at home, with your golden hands.
Some prefer recipes homemade jelly with gelatin as a thickener, fearing that without it nothing would work. But apple jelly without a thickener turns out very well. These fruits contain pectin, which helps the mass harden. It's almost like jellied meat.
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 can be made faster, but natural jelly, without any additives, needs to be evaporated over low heat until thickened.
Apples for this delicious preparation Any variety will do, but the juicier the variety, the more jelly you will get. On average, its yield when evaporating from one kilogram of apples is 100-200 grams of the finished product.
Apple jelly - homemade recipes
Jelly from Antonovka for the winter.
Ingredients:
One kilogram of apples
Half a liter of water
400 grams of granulated sugar.
Preparation: Wash the apples, remove the core, cut into slices; there is 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, you need to weigh them 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 release juice. No need to stir.
Now you need to strain the liquid; for this you can use a fine sieve or colander, but you need to put 4 layers of gauze in it. We discard the boiled apples and let all the liquid drain.
Next, we pour the drained broth into a saucepan and pour sugar into it. Place on very low heat to evaporate. There is no need to throw away the remaining puree; it will make excellent jam.
The liquid will evaporate for about 40 minutes, during which time you need to monitor the foam and remove it in time.
Soon the broth will reduce by half and become transparent. Then you can check with a spoon so that it flows not in a stream, but in drops. So the jelly is ready. It should be immediately poured hot into sterile jars and rolled up. Let cool without turning over.
Apple jelly with lemon and spices
Ingredients:
Apples 2 kg
Water 1.5 liters
Lemons 3 pcs.
Granulated sugar per half liter of water 400 g.
Cinnamon 4 sticks
A pinch of saffron.
Preparation: Rinse the apples well and remove the core, cut into plastic pieces and place in a saucepan. Chop the lemons the same way and add them to the apples. Put cinnamon, add water and wait until it boils, turn down the heat, cover with a lid and simmer until the apples are soft, it depends on the variety.
When the apples are ready, you need to place them on cheesecloth and let the resulting juice drain. Then pour it into another container for boiling. Pour in sugar and add saffron (optional). Bring to a boil and begin to simmer until tender; as soon as the liquid thickens, turn off the heat and place 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: Wash the apples, cut them into 4 parts, remove the seeds and put them through a juicer. Let the juice sit to collect the foam, then pour it into a saucepan. While the juice settles, pour the gelatin with water, stir and leave to swell for half an hour.
Place gelatin in a saucepan with juice, add sugar and start heating; do not bring to a boil. Heat while stirring until the gelatin and sugar dissolve. Immediately pour the hot jelly into sterile jars and seal. Let it cool and put it 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 DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
2 gr.
0 gr.
Carbohydrates
14 gr.65 kcal.
Option 1. Classic apple jelly recipe
At home, you can prepare delicious and natural jelly from fresh fruits. Classic version dishes are prepared from apples, gelatin and sugar. The jelly turns out delicious, and, most importantly, does not contain preservatives or dyes.
Ingredients
- half a kilogram of sweet fresh apples;
- one and a half glasses of filtered water;
- 100 g white granulated sugar;
- 20 g gelatin.
Step-by-step recipe for making apple jelly
Wash the apples well, remove the core and tail, and cut the fruit into slices.
Pour gelatin into a bowl, pour in warm water and stir well. Leave the product to swell.
Place the apples in enamel pan, pour water so that it completely covers them. Place on low heat and bring to a boil. Reduce heat, add granulated sugar and cook for another quarter of an hour.
Cool the apples 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 with the peel to make the dish even healthier. You can decorate the frozen jelly with berries, apple slices or a sprig of mint.
Option 2. Quick apple jelly recipe
You can make a low-calorie, light jelly from apple juice. The dessert is prepared quickly and easily. Juice for jelly is either purchased or made independently from fresh fruit.
Ingredients
- 50 g granulated sugar;
- 15 g 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 place 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 in the diluted gelatin in a thin stream, stirring vigorously, cook until the first signs of boiling and remove from the stove.
Pour warm jelly over portion forms. Cool completely and refrigerate for three hours.
Not only gelatin can be used as a gelling agent. Pectin or agar-agar is suitable for this. They stimulate the intestines and cleanse the body of toxins.
Option 3. Apple jelly with cinnamon
Fruit desserts based on gelatin - healthy and tasty treat. Jelly can be eaten even by those who are watching their weight. The dessert contains a minimum of calories. If you use sweet apples, you don't need to add sugar.
Ingredients
- a pinch of cinnamon and vanilla;
- half a kilogram of ripe green apples;
- 650 l of purified water;
- 15 g gelatin;
- regular sugar - three quarters.
How to cook
Wash the apples thoroughly. Cut each fruit lengthwise into four pieces. Remove the stems and core. Place the wedges in a saucepan. Dissolve sugar in water and pour liquid over apples. Place over moderate heat and cook until the fruit is soft.
Cool the boiled fruit and grind through a fine sieve. Remove the peel. Add cinnamon and vanilla to applesauce.
Pour gelatin into a bowl and pour warm water and leave to swell. Then place the container with the gelatin mixture in boiling water and keep it, stirring constantly, until it is completely dissolved. Add the gelatin mixture to the applesauce, stirring vigorously. Arrange according to silicone molds and put it in the refrigerator to harden. Before serving, soak them for a few seconds in hot water and turn out onto a flat plate.
Cook jelly only in enamel containers. Aluminum is absolutely not suitable for this. Upon contact with it, apples darken and lose their taste qualities. If the fruit is 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. The jelly turns out transparent and incredibly tasty.
Ingredients
- kilogram of ripe apples;
- half a liter of filtered water;
- 400 g granulated sugar.
Step by step recipe
Wash the apples thoroughly using special device remove the core and cut each fruit into four pieces.
Place the prepared apples in a saucepan. Pour in water and place on medium heat. Cook for about half an hour.
Strain the broth and pour into another saucepan. Add sugar at the rate of a kilogram per one and a half liters of liquid. Place over high heat and bring to a boil. Reduce heat and simmer for an hour. Pour the warm liquid into serving molds. Cool completely and refrigerate.
The taste of the jelly can be improved by adding grapefruit, orange or lemon juice. Grind the apples left over from preparing the base through a sieve, add sugar and cook a thick jam.
Option 5. Apple jelly with milk and oranges
Milk-fruit jelly - favorite treat most children. The dessert is prepared with any fruits and berries. But apples and oranges go especially well together.
Ingredients
- 700 ml homemade milk;
- 30 g instant gelatin;
- one orange;
- 10 g vanilla sugar;
- one apple;
- 50 g sugar;
- dark chocolate - for decoration.
How to cook
Divide the milk in half. Remove the peel from the orange. Let's take it apart into pieces. We remove the film from each one. Set aside some of the pulp and squeeze out the juice from the rest. Add pulp to it.
Fill the orange mixture with milk, add half the vanilla, and part regular sugar. Stir until the crystals dissolve. Add half the gelatin, preparing it as indicated on the package. Stir thoroughly and pour into molds, filling them halfway. We send it to freeze in the cold.
Peel the apple. Cut out the core and chop the pulp into fine grater. Applesauce pour milk, add remaining vanilla and regular sugar. Add gelatin and stir thoroughly.
Pour the milk-apple mixture over the orange mixture and refrigerate again. Sprinkle the frozen jelly with grated chocolate and serve.
To ensure that the jelly lies evenly in the mold, slightly warm the bottom before pouring the liquid into it.
Option 6. Apple jelly with spices and lemon for the winter
You can prepare apple jelly for future use and enjoy this delicious and aromatic 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 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. Place in a saucepan with apples. Place cinnamon sticks here too. Fill the contents with water and bring to a boil over medium heat. Then reduce the heat and simmer, covering with a lid, until the apples are soft.
Place the apples in a sieve and leave to drain all the juice. Pour it into another bowl, add sugar, add a pinch of saffron and simmer over low heat until the liquid thickens. Remove from heat and pour into sterile dry jars. Seal tightly with lids. Turn upside down, wrap and leave until completely cool.
You can prepare jelly according to this recipe not only for the winter. It can be poured into bowls and served, after keeping it in the refrigerator until it hardens.
Apple jelly – dietary dessert, which is best prepared from green apples or juice with gelatin. This dish not only has great taste, but also with medicinal properties.
Nutritional properties
It is believed that desserts are not very healthy and cause health problems. more harm than good. But there are treats that do not harm the figure, but, on the contrary, help the body become healthy. And such a dish is apple jelly. Pectin, which is contained in apples, helps cleanse the intestines of toxins, and gelatin helps its proper functioning.
Jelly strengthens the heart muscle and connective tissues, and also makes the walls of blood vessels stronger and more elastic. This helps regulate pressure levels. This product does not contain many calories, so it can be considered dietary. Jelly is well absorbed by the body and is not stored in fatty compounds. This feature allows you to enjoy sweets without worrying about your figure.
The most useful property jelly dessert is its effect on bones. It promotes better bone recovery from fractures and bone diseases. Helps with calcium deficiency and prevents the destruction of cartilage in joints. It has a good effect on the condition of teeth and nails, strengthening them and preventing their fragility. The dessert is even used to make masks for hair and facial skin.
Preparation
So, to make a fragrant amber-transparent 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 stem. Cut into small pieces without removing the peel, as it contains a large number of vitamins Pour water over the washed and chopped fruits, it should cover the apples, and put the mixture on the fire. Bring to a boil, reduce heat and add granulated sugar. Cook for fifteen minutes, avoiding strong boiling.
At the end of cooking, the skin should separate from the apple pulp. Allow the jelly base to cool and grind through a sieve. Dilute the gelatin in warm water according to the instructions and leave to swell for several minutes. Apple mass simmer along with the gelatin over low heat for about ten minutes, stirring occasionally. Let the jelly cool slightly and pour into molds or jars for storage. Leave in a cool place to harden.
Apple pulp contains sufficient quantity pectin and, when cooked, forms a mixture that hardens well even without the addition of gelling components. But for perfect 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 please you pleasant taste. Add 15 grams of gelatin to a glass of juice and leave to swell. Heat the second glass until boiling and combine the two liquids. Cook over low heat until the gelatin is completely dissolved. Pour into molds and leave in the refrigerator until hardened.
In this case, the jelly will be a transparent amber color, or you can add food colorings or combine with other juices and get colorful jelly. Can be decorated different berries or whipped cream. Jelly with drenched apples, cut into cubes along with the peel, also looks great.
To prepare a spectacular dessert, you can pour colored layers one by one, waiting until the previous one hardens and only then pouring the next one. It looks very beautiful and appetizing.
To make it good jelly dessert, it is necessary to take into account some nuances when preparing it:
- do not use aluminum cookware, as the taste of the dish deteriorates and it darkens;
- Before pouring, you should slightly warm the bottom of the mold, then the jelly will be without lumps or unevenness;
- 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 future use and enjoy it cold winter, inhaling the fragrant smell of autumn. For this purpose, sweetness is prepared according to regular recipe, pour into sterilized jars and seal. Store in a cool place. This preparation will perfectly complement pancakes or pancakes, and can also be a substitute for jam and preserves. 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. You will get a spicy jelly. With pleasant citrus taste The dish 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 and roll up.
Delicious mixed jelly will be made from apples and pears in a ratio of 2 to 1. Boil chopped fruits, one kilogram and half a kilogram, until soft with three glasses of water, grind through a sieve, add 600 grams of sugar and cook the mixture for 15 minutes. Then add the previously soaked gelatin and bring to a boil, pour into the prepared containers, and seal.
Bright and aromatic delicacy it will work if you take a kilogram of apples and 700 grams orange pumpkin, boil it in three glasses of water. Add fruit 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 the fire for ten minutes, add the swollen gelatin, bring to a boil, then you can roll it up. This dessert will never get boring and will definitely appeal to both adults and children.
To learn how to make apple jelly with pear slices, watch the following video.
Loading...