Apple core jelly. The best apple jelly recipes
Wash the lemon and cut into large rings, add to the pan.
Place the pan on the fire and bring to a boil. Cook apples over medium heat until softened. I have seasonal apples from the garden, so after 7 minutes they began to fall apart. If the apples are hard, cook them longer.
Line the colander with gauze in several layers. Once the apples have softened, drain them in a colander. We will need the liquid from the apples, but we don’t need the pulp itself, lemon and pulp, and in the future we will throw it away.
Let the liquid drain well. The syrup made from red apples turned out to be red and very beautiful.
Measure the amount of resulting liquid. Add sugar, based on the calculation that for each liter of juice you need 750 grams of sugar. Add sugar to the pan with the apple liquid. 
Place the pan on the fire, bring to a boil, and then simmer the syrup at high boil (!) for 1 hour.
At first I skimmed off the foam, then the syrup became clean and transparent. 2-3 minutes before the end of cooking, add citric acid and nuts to the pan. I added shelled hazelnuts. I chopped the nuts coarsely. The amount of nuts can be increased, I added 1 cup. 
Pour hot jelly into sterile jars. I got 2 jars of 500 ml each and a little for testing. Cover the jars with boiled lids, leave until completely cool, and then store in a cool place.
This beautiful and very tasty apple jelly can be prepared for the winter at home. It can be spread on a bun, simply eaten with a spoon and very tasty added to porridge or cottage cheese. 
Bon appetit!
Probably each of us loves jelly, especially fruit jelly. It’s doubly nice if it’s not a concentrate from a bag, but natural jelly from berries and fruits. If you plan to give jelly to children, and this is often the case, add pectin or agar-agar instead of gelatin. You can also decorate almost frozen jelly with fresh fruits or berries to create a very elegant dessert.
The recipe below can be taken as a basis and modernized to your taste. For the classic apple jelly recipe, we need apples, sugar, water and gelatin (pectin).
Apples need to be washed well, cored and stem removed and cut into slices or pieces. There is no need to peel the peel, because it contains a lot of vitamins.
We dilute gelatin in warm water, stir and leave to swell.
Dip the washed sliced apples into water (fill in so that the water covers the apples) and bring to a boil. Reduce the heat, add granulated sugar, and cook the apples for another 15 minutes.
This is what the apples look like after the specified time. We see that the peel itself comes away from the pulp. Therefore, we wait until the apples have cooled a little and separate the peel from the pulp. The peel can be discarded.
Grind the remaining apple pulp through a sieve, or use a blender. You should get a homogeneous liquid mass without apple pieces.
We put this mass back on the fire, add gelatin and cook over low heat, stirring, for another 15 minutes.
Pour the slightly cooled apple mass into molds and send it to a cold place to harden.
When the apple jelly is almost frozen, you can decorate it with a sprig of mint, a piece of apple, or a berry, simply pressing it a little into the jelly. The dessert immediately has a finished look.
Bon appetit!
Step 1: prepare and cook the apples.
Take the required number of apples and wash 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 also pour clean water there. 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 granulated sugar to it. 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 to room temperature for 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. To complement this delicious treat, you can offer homemade 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 come in different varieties, respectively, each variety produces a different amount of juice during cooking. Therefore, the calculation is for 1.5 liters of 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.
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Step-by-step recipes for making delicious apple jelly
2018-06-22 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
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 prepare delicious and natural jelly from fresh fruits. The classic version of the dish is made 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 an enamel pan, add 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 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 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 into portioned molds. 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
Gelatin-based fruit desserts are a 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 the gelatin into a bowl, add 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. Place in silicone molds and set in the refrigerator. Before serving, dip them in hot water for a few seconds and turn them 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. 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, remove the core using a special device and cut each fruit into four parts.
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 enhanced by adding grapefruit, orange or lemon juice to the apple compote. 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 is a favorite treat for 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 of the 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 grind the pulp on a fine grater. Pour the applesauce with milk, add the 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 tasty 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.
