Apple jam and jelly. The best recipes for making apple jelly. "Live" feijoa jelly

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, all processed fruits need to be placed in a small saucepan, and then added to them drinking water and granulated sugar. 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 and grease them a little 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 make the dessert beautiful appearance, it can be sprinkled with powder, decorated with whipped cream or pieces of fresh fruit and berries. This sweet dish is served at the table with or without tea.

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 classic recipe Apple jelly we will 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!

There is probably no person who doesn’t like jelly. But it’s even nicer if it’s not store-bought, factory-made jelly “out of a bag,” but real, natural, homemade, made from high-quality ingredients. Try making it from apples without adding sugar. This recipe with photos will help you with cooking. The jelly will turn out to be not only dietary, but also very beneficial for the body. This dessert will be loved by both children and adults, and especially by ladies who are always losing weight, because this sweet delicacy will not harm the figure. And to make the dessert even healthier, you can replace gelatin with pectin. Apple jelly is prepared quickly, and the ingredients are incredibly simple and can be found in every housewife's stock.

Ingredients for apple jelly:

apples -400 -500 g;
drinking water -1.5 tbsp.;
gelatin - 15 g;

How to make apple jelly without adding sugar

Wash the apples and cut them into slices, removing the centers. We do not remove the skin, as this will not affect the future jelly. taste qualities. But if you still peel the fruit, you will throw away a huge portion of the vitamins that are contained in the skin.

Pour the gelatin from the bag into a small bowl and cover with warm water.

While the gelatin reacts and swells, we send the chopped fruit to boil for 15 minutes (water should be added to cover the apples).

When the apples are cooked, remove the peel and puree them with a blender/grid through a strainer. Let the smooth applesauce cook again for another 2 minutes. Don't forget to add the swollen gelatin during the cooking process.

After the apple mixture with gelatin has cooled a little, pour it into bowls or vases and put it in the refrigerator so that the jelly hardens. In a few hours you will be able to enjoy a delicious dietary dessert, which does not contain a single gram of granulated sugar. Before serving, you can decorate our jelly with aromatic mint leaves, berries or apple slices.

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. Add to the pan 2-3 minutes before the end of cooking. citric acid and nuts. 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 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!

Both children and adults love to eat sweets. And sweets make everyone a little happier. But on modern store shelves, although there is a huge selection of various sweets, they all contain harmful components, such as dyes and flavors.

It is generally contraindicated for children to be given such goodies, because they only spoil their teeth and negatively affect the entire body as a whole. Therefore, to your attention step by step recipe with pictures of real homemade apple jelly that everyone will simply be delighted with.

Ingredients:

ripe apples – 500g;
sugar – 100g;
water – one and a half glasses;
quick-acting gelatin (you can take pectin/agar-agar) – 2 tbsp;
vanillin - to taste.

How to make apple jelly with gelatin

Wash the fruits and cut them into medium-sized pieces, removing the cores and seeds. You don’t have to peel the skin, because it’s very rich in vitamins. It can be removed after heat treatment of the apples, when all the nutrients are released from the skin. Let the gelatin swell. Pour it into a small bowl and fill it with warm water.

During this time, place the apples in a saucepan and add a little water to the bottom. And cook for a quarter of an hour until the apples soften and change color.

At this stage, you can remove the apple peels, which are well separated from the fruit. We process the fruit pulp in a blender together with sugar or through a sieve. You can add vanillin to taste. Add gelatin.

Cook it for another 5-6 minutes. Turn off the stove and cool the future jelly a little.

Then pour the applesauce into molds or vases.