The best recipes for making apple jelly. Apple jelly - a simple recipe for how to make apple jelly at home Apple jelly at home
Probably there is no person who would not love jelly. But it is even more pleasant if it is not a purchased, factory-made jelly "from a bag", but a real, natural, homemade, from high-quality components. Try making it with apples without adding sugar. This recipe with photos will help you with cooking. Jelly will turn out not only dietary, but also very useful for the body. Such a dessert will be loved by both children and adults, and especially ladies who are always losing weight, because this sweet delicacy will not harm the figure. And to make dessert even healthier, you can replace gelatin with pectin. Apple jelly is prepared quickly, and the ingredients are simple to disgrace and can be found in every housewife's stocks.
Ingredients for apple jelly:
- apples -400 -500 g;
- drinking water -1.5 st.;
- gelatin - 15 g;
How to make apple jelly without adding sugar
We wash the apples and cut into slices, removing the middle. We do not remove the peel, as this will not affect the future jelly in terms of taste. But if you still peel the fruit, then you will throw out a huge portion of vitamins, which is contained in the skin.
Pour the gelatin out of the sachet into a small bowl and cover with warm water.
While the gelatin reacts and swells, we send the chopped fruits to boil for 15 minutes (water must be added to cover the apples).
When the apples are cooked, remove the peel and interrupt them with a blender / grind through a strainer. Apple puree is again set to cook for another 2 minutes. Do not forget to add swollen gelatin during the cooking process.
After the apple mass with gelatin has cooled slightly, pour it into bowls or vases and put in refrigerator compartment to set the jelly. In a few hours it will be possible to enjoy a delicious diet dessert, which does not contain a single gram of granulated sugar. Before serving, you can decorate our jelly with a fragrant mint leaf, berries or apple slices.
Apple jelly is one of the most popular and simple preparations for the winter from apples. Everyone will like jelly prepared according to this recipe: both children and adults. This fruit jelly is not only delicious, it is very healthy, as it contains a large amount of pectin, which is necessary for the normal functioning of the body.
Making apple jelly.
One and a half kg. apples are thoroughly washed and cut into small slices.
Then, rub the apples through a sieve to get rid of lumps.
Weigh the resulting mass. You should get about 600 g of puree.
We put the mashed apples on the fire again and add 400 g of sugar and pulp with the juice of half a lemon to them.
Cook the jelly over high heat, stirring constantly.
Readiness is determined by dropping a little jelly on a dry plate. If the drop solidifies quickly and does not spread on the plate, then the jelly can be removed from the heat.
We cool the finished homemade jelly and put it in clean, dry jars.
We close the jars and send them to a cold place for storage. Apple jelly at home can be stored in a closet, basement or in the refrigerator on the bottom shelf.
This delicious apple jelly is used as an independent delicacy, added to jelly from other berries, and also used to prepare various desserts and confectionery products as a decoration or filling.
Description
Apple jelly for the winter must be in the arsenal of your conservation. Not only is it incredible useful blank Well, it's still 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 the 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.
Ingredients
Apple jelly for the winter - recipe
Choose ripe apples of a not too sweet variety with sourness for cooking such a jelly, rinse them thoroughly in cold water, remove the cuttings, cut into slices and remove the core (this process can be skipped). Rinse the lemon as well and cut strictly in half.
Pour quarters of apples into a deep and suitable (not aluminum) pan, and send lemon halves along with a small stick of fragrant cinnamon there. Pour the contents of the pan with water so that the liquid completely covers the slices of fruit, bring to a boil and cook the apples over low heat for 45-60 minutes.
Now the filtering process will take place. Take another one of the same volume and not aluminum pan, put a large sieve or colander with gauze on top, send the contents of the pan with apples there. Over the next night or just 8 hours, let the apples drain like this. In no case do not press on the apples, otherwise the jelly will be cloudy, the fruits can only be mixed slightly and very gently. After the specified time, you can send for sterilization small glass jars into the oven and continue cooking apple jelly. As a result, your mass should turn out to be approximately the same as shown in the photo.
It's okay if the strained juice looks a little cloudy after eight hours, the process of further boiling will cope with this hut. We put the pan on the stove, having previously measured the volume of the resulting pure liquid: for about 600 milliliters of juice, you need to use 1 cup of sugar. Pour sugar into the pan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and ready.
Pour the hot jelly into the glass jars of the same temperature prepared by us earlier, hermetically roll up or twist with the same sterilized lids. Leave the jelly at room temperature until completely cooled, and then put it in the refrigerator until it hardens, and store the workpiece there. Delicious apple jelly for the winter is ready.
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, appearance 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. Mix with . 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, and not quick chemistry: the end result of the work will delight in the benefits and rich natural taste. Apple homemade jelly - the best option winter dessert for sweet tooth of any age. Any hostess can make jelly from apples on her own.
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, the skin does not need to be removed, 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.
