Apples are good not only fresh, but also in preparations for the winter in any consistency: in their juice, as jam, marmalade or jelly. It also turns out that you can use them 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 godsend when you need to quickly prepare a tasty treat or fight colds. You can make jam, preserves from apples, marinate them in your own juice or cook compote and squeeze out 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 cored apples;
- 150 g granulated sugar (white);
- drinking water 400 g.
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 apples are cut into pieces, cored and boiled with sugar and water until smooth. The mixture is ground through a fine strainer. Boil milk over low heat, add gelling agent and honey. Mix with apple puree. Pre-soaked and finely diced prunes are added to the general mixture and poured into molds.
A similar recipe can be prepared in a multi-colored serving if you add gelatin separately to boiled apples and milk product. Pour into molds in balls after the bottom ball has completely hardened.
Culinary discoveries
In desserts without heat treatment, apple jelly can be used either as a separate ball or cut into pieces to create a mosaic.
When deciding on culinary experiments, it is always better to take natural products rather than quick chemicals: the end result of your work will delight you with its benefits and rich natural taste. Homemade apple jelly is the best winter dessert for those with a sweet tooth of any age. Any housewife can make jelly from apples on her own.
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.
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!
Apple jelly (the recipe will be discussed later) is a healthy and very tasty dish. It is worth especially noting that this is extremely easy and quick to prepare. 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 preparing a fruit dessert
Required ingredients:
- purified water - 2.5 glasses;
- ripe sweet apples - 500 g;
- granulated sugar - ¾ faceted glass;
- instant gelatin - 15 g;
- ground cinnamon - add to taste.
Selecting the main product
Apple jelly, the recipe for which involves the use of only inexpensive ingredients, turns out especially tasty if you purchase exclusively sweet and ripe fruits 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.
Step-by-step processing of fruits
Before making apples (a photo of the finished product can be seen in this article), each purchased fruit should be thoroughly processed. To do this, all ingredients must be washed and cut into quarters. Next, the apples need to be peeled from the seed capsule and stalks.
Heat treatment of fruits
Before forming apple jelly with gelatin, be sure to simmer the main component. To do this, place all the processed fruits in a small saucepan, and then add drinking water and granulated sugar to them. In this composition, the ingredients must be boiled until completely softened. After this, 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 these actions, you will get a thick and aromatic mush of stewed fruit. The cake can be used when preparing compote.
Gelatin dilution process
Apple jelly, the recipe for which we are considering today, requires the mandatory use of instant gelatin. It must be poured into a glass and pour boiling water over it. After the component swells, it should be placed in a metal bowl and slightly heated (in no case should it be brought to a boil). Next, you need to strain the warm gelatin through a sieve, pour it completely into it and stir thoroughly.
Dessert formation
The presented dish is prepared quite easily. To do this, take beautiful molds, grease them a little with butter and distribute the entire mass of applesauce and gelatin over them. In order for the dessert to harden well and keep its shape when ready, it is recommended to place it in the refrigerator for 5-7 hours.
How to serve correctly
After hardening, the apple jelly must be removed from the mold by tilting it onto a flat saucer. To give the dessert a beautiful appearance, you can sprinkle it with powder, decorate it with whipped cream or pieces of fresh fruit and berries. This sweet dish is served at the table with or without tea.
