Apple Jelly Without Gelatin
An original recipe for a bright, mouthwatering jelly with no gelatin! I've had a deep love for jelly ever since I was a child. I even tried making it myself a couple of times back then, but it never worked out. A couple of years ago I came across an interesting recipe for gelatin-free apple jelly in a magazine, and when I made it, I was amazed by how simple it was — and, above all, how good it tasted. I want to share that recipe with you.
Cooking method
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Step 1:
The ingredients
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Step 2:
So, we start by washing the apples, coring them, and cutting each one into quarters.
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Step 3:
Put the prepared apples in a saucepan and add water equal to about half their weight. Set the pot over medium heat and cook for 30 minutes.
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Step 4:
Once the time is up, carefully drain off the liquid. Transfer this juice to another (non-aluminum) pot and add the sugar (1.5 liters of juice to every 1 kilogram of sugar).
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Step 5:
Set it over high heat and bring to a boil, then lower the heat and let it reduce. It usually takes about 50–60 minutes to cook down (it took me an hour and 10 minutes).
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Step 6:
And that's it — our homemade apple jelly is ready. All that's left is to pour it into bowls or jars and wait for it to cool. Then it's ready to serve.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
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