Apple jelly at home - 3 simple recipes

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Prepared by: NataliLarin

06/20/2014 Cooking time: 4 hours 0 minutes

Apple jelly for the winter is an excellent delicacy that both adults and children will appreciate. Try this easy recipe and you'll never buy store-bought apple jelly again!

Apple jelly

Tuesday, September 18, 2021

Homemade apple jelly is a very simple but delicious dessert. It can be prepared without any problems not only in season, but at any time of the year. Today we will prepare jelly not from apple juice, but from a compote that we will cook ourselves.

To prepare this dessert, apples of absolutely any variety are suitable: sweet, sweet and sour or sour. The amount of sugar can be easily adjusted to your taste. As a flavorful addition, you can add a little mint, lemon balm, vanilla, cardamom or cinnamon to the apple compote.

Ingredients:

Cooking step by step:

To make homemade apple jelly, we need the following ingredients: water, apples, granulated sugar and gelatin. Determine the amount of sugar according to your taste - the sweeter the apples, the less you need. I do not use instant gelatin, but one that requires pre-soaking in cold water.

Wash the apples (I have the Melba variety) and cut them into slices, cutting out the seed pods and stem. I don't remove the skin.

In this way, prepare all the apples: there are 300 grams of slices in a plate.

Pour 700 milliliters of water into a saucepan or stewpan, put the apple slices in it and put it on the fire.

Add granulated sugar (I needed 100 grams, since apples are not very sweet) and cook fruit compote.

Literally a couple of minutes after boiling so that the slices do not fall apart, and remove the pan from the stove.

Let the apple compote cool to a warm state and brew.

In the process, pour about 100 milliliters of compote into a glass or mug, let it cool and soak 20 grams of gelatin in it. Let it sit for half an hour at room temperature and swell.

The swollen gelatin needs to be dissolved. This can be done in a water bath on the stove, but it is much easier and faster to use the microwave. I dissolve the gelatin on the Defrost mode for about 10-15 seconds. Just don’t let it boil at all, otherwise the apple jelly won’t set.

Using a spoon or slotted spoon, remove apple slices from the brewed compote and pour warm (one might even say hot) gelatin into the pan. Mix everything - the jelly is almost ready, all you have to do is cool it in the refrigerator. For convenience, I pour the mixture into a jug - this will make pouring it into molds easier.

Culinary discoveries

Making a healthy apple-based dessert at home is quick and easy.
To prepare jelly sweets based on apple juice, you will need a glass of juice, 20 grams of gelatin or another gelling mixture, lemon zest and juice, and water (100 g). Pour the gelatin with juice to swell, and at this time boil the juice of one lemon along with the zest in sweetened water. Add juice with gelatin to the water, stir constantly over low heat. As soon as the composition begins to “catch”, remove the dishes from the heat and quickly strain to remove the zest, as well as possible lumps of gelatin. Pour into a rectangular bowl with cling film on the bottom. After complete cooling and hardening, cut the apple jelly into rectangles and turn them over onto a surface sprinkled with granulated sugar.

Such sweets are much healthier than store-bought ones, and you can prepare them based on your real needs for sweets, and not on your financial capabilities.

Apple jelly with gelatin recipe

An original recipe for bright, delicious jelly without gelatin! Since childhood, I have had an incredible love for jelly. I remember I even tried to cook it myself a couple of times, but in vain. A couple of years ago, I came across an interesting culinary recipe for apple jelly without gelatin in one of the magazines and, having prepared this sweetness, I was amazed at its simplicity and, most importantly, its taste.

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Homemade sweet recipes: apple jelly

Please enable JavaScript for a better site experience. Gelatin is a substance that is used to make marmalade, jelly and even jam. It is very useful for both the cardiovascular system and bones. This product is indispensable for those who want to preserve beauty and youth for a long time, as it has a positive effect on the condition of the skin, hair and nails.

Therefore, it is worth making jam with gelatin, because it will bring great benefits to your body. Contents of the article Jam with gelatin: recipe Rhubarb jam with gelatin: recipe Rhubarb jam with pineapple and gelatin: recipe.

Give preference to regular gelatin rather than instant gelatin. The latter often turns out to be of poor quality or does not swell as necessary. If you are confident in the good quality of instant gelatin, when preparing jam, leave it for an hour rather than 8 hours. As for sugar, you can replace it with fructose if you wish.

It goes well with gelatin and does not affect its properties in any way. Is the advice useful? Not really. Add a comment to the article. Characters left:

Apple jelly

Apple jelly is one of the most popular and simple apple preparations for the winter. The jelly prepared according to this recipe will appeal to everyone: both children and adults. This fruit jelly is not only tasty, it is very healthy, as it contains a large amount of pectin, which is necessary for the normal functioning of the body. Next, add half a liter of water and 10 or 12 cloves to the prepared apples, put on fire and cook until the apples become soft.

Apple jam with gelatin

Please enter your registration data specified when registering on the site. If you don't have an account, you can register. If you have forgotten your password, try to recover it. 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. Apples need to be washed well, cored and stem removed and cut into slices or pieces.

Apple soufflé with gelatin

Do you have your own recipe for apple jelly for the winter? We continue the theme of winter apple preparations. 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.

Apple jelly for the winter

For the winter, many housewives prepare various types of fruit preserves. This makes it possible for the body to receive the vitamins it needs and greatly improve its well-being. Preserves, jams, jellies from raspberries, apples, apricots and other fruits are used as layers and decorations when baking cakes and pies, which bring so much pleasure to household members. Let's look at how to make apple jelly for the winter. It can also be served as an independent holiday dish.

Fruit jelly at home: simple recipes

Among fruit desserts, especially those that are low in calories, jelly is very popular - a delicious delicacy created by great French chefs. Bright color, delicate and melting texture with the addition of fruits and ripe berries will not leave even the most experienced gourmet indifferent. Every famous chef, as well as every housewife, has her own signature, time-tested recipe for making jelly. The process of producing dessert itself is quite common in the culinary world, as is the method of preparing a favorite and delicious sweet – cherry jelly with gelatin. This is a very affordable recipe that any housewife can handle, because it is easy to prepare and affordable for any budget.

Fruit jelly: 9 sweet recipes

Recipes Video recipes Competitions Articles We cook. Apple jelly Reviews 4. Wash the apples thoroughly, remove the stems, core and cut into quarters.

9 best step-by-step recipes for apple jelly with and without gelatin for the winter

Apple jelly for the winter is a wonderful, beautiful bright dessert that can be prepared at home. The preparation 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 and pastries. Decorate it with a variety of salads, sandwiches or use it as an independent dish. And how beautiful and appetizing this quivering delicacy looks on a piece of bread!

Apple jelly without gelatin

The only difficulty you may encounter is having time to hide the jars of flavored jelly in time. The preparation of jelly is carried out in two stages. First, the apples are heat treated to soften them, then rubbed through a sieve to remove 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.

Apple jelly with gelatin for the winter

Inese Cook level 4. Transparent, aromatic jelly-marmalade made from apples. You can use anything - small sour apples, and even apple peelings.

Dessert serving options

A recipe for apple jelly at home with the addition of agar-agar or natural gelatin will be especially beautiful and useful. Such a product is not only rich in fiber, vitamins, and minerals, but will also serve as a building and restorative material for joints.

To ensure a bright presentation, you should take care of the molds in advance: silicone or ceramic-coated, but small in volume (optimally 100 g). Metal utensils should not be used when cooking or pouring into molds to avoid unnecessary chemical activity. And the small volume is due to the fact that the sweetness of the dessert does not allow you to eat a large amount, and those who are watching their figure do not need to do this.

To prepare pure apple jelly you will need:

• 1 kg of peeled apples;
• 400 g of clean water;
• a glass of sugar;
• a bag of vanilla sugar or a pinch of cinnamon;
• 15 g gelatin or 10 g agar-agar.

Boil finely chopped apples without cores, but with skin, in sweetened water for 15-20 minutes. When the broth begins to turn into a homogeneous mixture, it is filtered through a fine strainer. Pre-soaked gelatin or agar-agar is added to the liquid and placed on low heat , stirring constantly. After 2-3 minutes, add grated boiled apples, mix again and immediately pour into molds. When the composition has cooled a little, it is placed in the refrigerator for an hour.

You can serve apple jelly on its own, with a sprig of mint or a scoop of ice cream.

You can prepare an original dessert using a slightly different sequence of actions, which will affect the taste and, most importantly, the appearance of the finished dessert.

To prepare jelly from two balls you will need half a kilogram of apples, water (300 g), cinnamon (pinch), sugar (150 g), filtered apple juice, clear (300 g), sugar (100 g), agar-agar (tablespoon ), two raw apples.

The first ball is prepared in the same way as in the previous recipe. It is poured into the mold in such a way that it takes up a third of the total space. Refrigerate until completely thickened. Place a few cubes of chopped fresh apples on top. In the recipe, they can be replaced with sour berries, nuts and even dark chocolate slices.

Apple juice is boiled with sugar, and a gelling agent is added to the mixture. The finished composition is carefully poured over the supplied fruits or other ingredients. The end result should be a jelly where the boundaries between the two layers are clearly visible, as well as the inserted whole ingredients.

Homemade apple and orange jam

A simple recipe for apple jam has a completely ordinary taste, although pleasant. But if you want something exotic, original, you should add other fruits or berries when cooking apples. Below is a recipe for apple and orange jam for the winter. Such a dish will delight not only with its aroma, but also with its refined taste.

Homemade apple and orange jam

Ingredients:

• Apples (it is better to take the soft variety) – 1 kg;
• Oranges – 1 kg;
• Sugar – 1.2 kg;
• Water – 2 tbsp.

Preparation:

1. To make apple and orange jam tasty, you need to wash the fruit well before cooking.
2. After washing the oranges, you need to peel them, divide them into slices and remove the white membranes and seeds. That is, it is advisable to use only clean pulp. You will also need orange zest. To do this, the peeled skins are grated so that only the orange layer is erased. It is better not to put white pulp in jam.

1. Apples must also be peeled. Then the core is removed and the clean pulp is grated on a coarse grater.
2. Grated apples are poured with water and simmered over low heat until they soften to the consistency of puree.
3. To make the jam homogeneous, without lumps, you need to grind the applesauce through a colander.
4. Now add sugar, zest and peeled orange slices to the apple puree.
5. The jam must be cooked for 10-15 minutes over low heat. It is important to stir it constantly with a wooden spoon because it may burn.
6. Canning jars are washed in advance and placed for sterilization. If they are half a liter, then you can set them to sterilize when the jam starts to cook, 15 minutes will be enough for them.
7. When the dish is ready, it is poured into hot jars and sealed. It is important to boil the lids for a quarter of an hour in advance. After twisting, the jam is turned over and left under the blanket until it cools completely.

If you don't have oranges, you can replace them with tangerines. The main thing is to take ripe tangerines so that they are not sour, otherwise the taste will deteriorate or more sugar will be needed.

Apple jelly for the winter with meat and for dessert (with cranberries and quince)

A recipe for an unusual jelly, which is used as a sweet and sour sauce for 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 and 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 mixture for exactly five more minutes, then reduce the heat to low and put the sauce or dessert into jars. Remove before winter.