Apple jelly recipe for the winter. How to make apple jelly at home

Calories: Not specified
Cooking time: 90 min

If you have a lot of apples at your summer cottage, but don’t know what else to prepare from them for the winter, then read on. The recipe I proposed is simple. It will be fruit jelly from apples without gelatin. Usually this kind of jelly is made from berries, for example, or fruits that contain a lot of pectin. Boiled with sugar fruit juice, then infused in jars. As the syrup cools, it turns into a jelly-like sweet preparation.
The best thing apple jelly for the winter, the recipe for which is offered, is obtained from currants, quinces, gooseberries and apples.
Preparation time: 20 minutes. Cooking time: 1.5 hours.



- medium apples 10-15 pcs.;
- pears 2-3 pcs.;
- white sugar 1.3-1.5 kg;
- lemon 0.5 pcs.;
- a pinch of vanilla sugar.

Recipe with photos step by step:

For our recipe, be sure to take sour varieties of apples; such fruits contain a lot of pectin. The most suitable variety apple is Antonovka. For additional flavor, you can add a few pears if desired. Rinse apples and pears.




Cut apples and pears into thin slices and place in a large saucepan. By the way, the stalks can also be added to apples; they also contain pectin.




Fill fruit slices 3/4 full plain water. Bring the ingredients to a boil in a saucepan and simmer over low heat for 20 minutes.




Next, you need to strain through a colander into a clean ladle, measure the volume of apple broth. The remaining apples can be passed through a sieve. Add sugar to the resulting puree (for 1 cup of puree there is not a full glass of sugar) and boil in a saucepan with thick walls. Roll it up later applesauce and in winter use for bagels or pies.






Pour the broth into a wide-bottomed container, add sugar and squeeze out lemon juice. To prevent the jelly from becoming too sweet, maintain a proportion of 650 g of sugar per liter of liquid. Put the broth back on the fire and after boiling, cook for 20 minutes. Skim the foam from the syrup periodically and add vanilla sugar if desired.




At the end of cooking, you need to check the readiness of the jelly. To do this, drop a few drops onto a cold plate or spoon. The drop will not spread, then the jelly is ready.




Pour the apple jelly into jars and place in cool place for cooling. This jelly is served as usual or jam with tea or pancakes.
In the end, I would like to note that I have made this jelly from non-sour apples several times. It didn’t harden much after cooking, it turned out very thick jelly. It's great to pour this jelly over ice cream.

Best regards, Elbi.

Apple jelly is a wonderful dessert that can be prepared for future use.
Everything is much simpler than it might seem.
The only difficulty you may encounter is to have time to hide the jars of aromatic jelly in time.
Otherwise, they definitely won’t last until winter.

Apple jelly for the winter - general principles of preparation

The preparation of jelly is carried out in two stages. First the apples are subjected to heat treatment to soften, then rub through a sieve to get rid of 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.

What is added to jelly:

• sugar;
• gelatin;
• spices;
• other fruits
• berries;
• vegetables.

Gelatin is not always used; apples contain a natural thickener - pectin. If everything is done correctly, the puree will definitely harden. Most pectin is found under the peel. This is why you should not peel fruits during initial cooking. With gelatin ready mass becomes thicker and denser.

To determine the consistency of apple jelly, you need to drop a little on a plate. As soon as the mixture stops spreading and begins to stretch slightly from the spoon, you can stop cooking. As it cools, the mixture will become even thicker and will harden as it cools.

Apple jelly for the winter without gelatin

Recipe natural jelly from apples for the winter, which hardens due to the pectin contained in the fruit. Apart from sugar, nothing else is added to the dessert.

Ingredients

• 1.2 kg apples;
• 0.2 liters of water;
• 0.2 kg sugar.

Preparation

1. Cut the apples into pieces, throw them into a saucepan, add the recipe water.
2. Close and cook until soft.
3. Remove from heat and strain the compote. Cool the fruits.
4. Pour the compote back into the pan, add sugar.
5. Grind the apples through a sieve tender puree also transfer to a saucepan. We put it on the stove.
6. Boil the jelly over low heat for 30 minutes to an hour, check the consistency and be sure to stir.
7. Place hot jelly in sterile jars. Immediately screw on the lids and put them away for storage.

Apple jelly for the winter with gelatin

A variant of jelly with gelatin, which will definitely harden and become thick even without prolonged boiling of the mass. You can take instant or plain gelatin; keep it soaked for as long as indicated on the product packaging.

Ingredients

• 2 kg apples;
• 400 g sugar;
• 500 ml water;
• 2 tablespoons of gelatin.

Preparation

1. Soak gelatin in a glass of water. Can be used apple compote or juice, everything will work out too, but the liquid must be boiled and sterile.
2. Slice the apples and remove the cores and seeds. Place the pieces in a saucepan, add the rest of the water (300 ml), and place on the stove. Cook for a quarter of an hour, cool until warm so as not to burn your hands.
3. Rub the apple mixture through a sieve and discard the skins.
4. Add sugar to the puree and stir.
5. Place the jelly on the stove, boil after boiling with sugar for about five minutes.
6. Add the swollen gelatin and stir quickly. By this time, sterile jars should already be at hand.
7. Stir the jelly until the lumps dissolve, bring to a boil, but as soon as bubbles appear, turn off immediately. Gelatin does not like boiling and, unlike pectin, loses its ability to harden.
8. Quickly put into jars and seal with lids, which should also be sterile.

Spiced apple jelly for the winter

The option is very flavored jelly from apples for the winter with the addition of vanilla, cinnamon and cloves. Recipe without gelatin. It is advisable to use natural cinnamon and vanilla.

Ingredients

• 1.5 kg apples;
• 500 ml water;
• 250 g sugar;
• 1 clove;
• 1 cinnamon stick;
• 1 g vanillin.

Preparation

1. Wash the fruit and cut into 4 pieces. Seeds and leaves do not need to be removed. Place everything into a saucepan.
2. Add water, immediately throw in the clove bud and cinnamon stick.
3. Place on the stove, cook for 30 minutes.
4. Cool, wipe, cinnamon and cloves, or rather, what is left of them should be thrown away.
5. Add prescription sugar and vanillin to the puree and stir.
6. Place on the stove, and after boiling, reduce the heat.
7. Stirring occasionally, cook the jelly for half an hour.
8. Pour the boiling treat into a sterile container and seal. The jelly, like any other product, should cool upside down.

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

Recipe unusual jelly, which is used in the form sweet and sour sauce to 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 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 smooth puree by mashing 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.

Apple jelly for the winter with lemon and cinnamon

Option amber jelly With invigorating aroma citrus. If the lemons are small, then you can add more than what is indicated in the recipe. Cinnamon is used in sticks.

Ingredients

• 2 kg apples;
• 1.5 liters of water;
• 1 pinch of saffron;
• 800 g sugar;
• 3 cinnamon sticks;
• 3 lemons.

Preparation

1. Chop the apples into cubes, leaving the peel and seeds. Place in a saucepan.
2. Lemons must be thoroughly washed, scalded and also cut. It is advisable to remove and remove the seeds so that the jelly does not become bitter.
3. Transfer the lemons to the apples and add water.
4. Close, place on the stove, cook over low heat for 1.5 hours. You need to get a rich decoction.
5. Prepare a colander, put gauze in it, folded four times. Place on another pan.
6. Pour the boiled mixture into a colander and let stand to drain the main broth. Then lift the ends of the gauze and squeeze well.
7. Add sugar, saffron, cinnamon to the broth. Place on the stove.
8. Cook the jelly for a quarter of an hour.
9. Then put the amber sweetness into jars and roll up.

Apple and pear jelly for the winter (with gelatin)

A variant of mixed jelly, to which pears are added in addition to apples. Another recipe in which gelatin plays the role of a thickener.

Ingredients

• 1 kg apples;
• 1 spoon of gelatin;
• 500 g pears;
• 600 g sugar;
• 4 glasses of water.

Preparation

1. Soak the gelatin in one glass of water and let the grains swell. It is better to take boiled and cooled water, since the mass cannot be boiled with gelatin.
2. Cut the apples and pears into cubes, add water, boil together until soft, as was done in previous recipes.
3. Cool the fruits, grind them into puree, discard the skins.
4. Add sugar and cook for another quarter of an hour.
5. Now add gelatin dissolved in water, stir and heat until boiling.
6. Turn off the stove or reduce the heat to the very minimum so that the mass does not boil, but does not cool down either.
7. Pour the future jelly into jars, wait until it cools, and store.

Winter apple jelly with pumpkin

A variant of an unusual jelly that will delight you in winter not only with taste, but also bright color. To do this, take orange pumpkin. You can prepare a delicacy with carrots in the same way, but you will have to cook it a little longer.

Ingredients

• 1 kg apples;
• 700 g pumpkin;
• 1.5 kg sugar;
• 4 glasses of water;
• 2 tablespoons of gelatin.

Preparation

1. The recipe indicates the weight of peeled pumpkin pulp. Cut it into arbitrary pieces, add 3 glasses of water, cook until soft.
2. While the pumpkin is cooking, cut the apples into pieces. Add to the pan once the vegetable starts to pierce easily. Cook until the apples are soft. If you add the apples right away, the pumpkin cooking process will be delayed.
3. Pour the remaining glass of water over the gelatin and let it brew.
4. Rub the boiled apples and pumpkin through a sieve.
5. Place the resulting puree on the stove, add sugar, stir and boil for ten minutes.
6. Add gelatin, boil until boiling. Stir well and turn off immediately.
7. Pour the apple mixture into jars and seal.

• If the jelly is made from sweet apples, it may turn out tasteless. It is recommended to add a little lemon juice or diluted acid during the last cooking, preferably at the very end to bring the dessert to the desired taste.
• Apple desserts often prepared with citrus fruits to produce bright taste and aroma. But it is not necessary to use fresh fruits. You can add crushed lemon or orange zest to the jelly; it can even be dry.
• To make the jelly cook faster, you need to increase the area of ​​moisture evaporation. Use low and wide dishes, such as a basin or saucepan.
• Cloves give off their aroma for a long time, with long-term storage jelly may appear bad smell, bitterness. Therefore, it is advisable to catch and remove the star after cooking. It is recommended to add no more than one bud per two liters of fruit mass.

Apple jelly for the winter is wonderful, beautiful bright dessert, which can be prepared at home. The cooking process is a little more complicated than usual apple jam or jam, but it's worth it. Apple jelly can be used to decorate cakes and pastries. Decorate with it variety of salads, sandwiches or use as independent dish. And how beautiful and appetizing this quivering delicacy looks on a piece of bread!

Apple jelly can be prepared with or without gelatin. Apples contain pectin, which is a gluing agent, which allows you to prepare jelly without the use of an additional thickener. Let's look at a few popular recipes preparing apple jelly for the winter both without gelatin and with its addition.

Simple apple jelly for the winter

To make apple jelly you will need: apples, granulated sugar, lemon juice and some water.

Wash the apples thoroughly and cut into pieces along with the peel. Sprinkle apples with lemon juice to prevent them from browning.

Add granulated sugar to the crumbled apples at the rate of 300 grams of sugar per 1 kilogram of fruit.

Add water at the rate of one glass per kilogram of peeled apples.

Place the pan on a small fire. Stir occasionally to prevent the apples from burning.

After boiling, reduce the heat to low and cook for another 10-15 minutes until the apples soften.

Pour the resulting mass into a colander placed on a saucepan to drain the liquid. Leave for two to three hours to allow all the liquid to drain.

One and a half kilograms of apples usually yields a little more than a liter of liquid.

We put a saucepan with apple liquid on the fire, and from the remaining apples you can make wonderful applesauce.

When the liquid boils, remove the foam, reduce the heat and leave to simmer over low heat.

The liquid will begin to take on an orange tint; continue to simmer over low heat. From time to time a film forms and must be removed.

When the liquid has already boiled down by half and acquired an intense red tint, pour it into sterilized jars and seal with lids.

Recipe for apple jelly with lemon and spices

To prepare apple jelly, take:

• Two kilograms of fresh apples;
• One and a half liters of clean water;
• Three small lemons;
• Four cinnamon sticks;
• A pinch of saffron;
• 400 grams of sugar per half liter of liquid.

The cooking process itself is practically no different from the previous recipe.

Wash the apples thoroughly, cut them into small slices, and remove the core and seeds. Place the fruit in a saucepan. Wash the lemons, chop them and add them to the apples. Place cinnamon sticks there and fill with water. Place the pan on the fire, after boiling, reduce the gas, cover with a lid and cook until the apples soften. Cooking time depends on the type of fruit used.

Next, pour the contents of the pan into a colander and leave for several hours so that the liquid completely drains into another container. To strain the liquid, you can also use regular gauze, folding it in several layers.

Add sugar to the resulting juice at the rate of 400 grams per liter. If desired, add a pinch of saffron. Place the pan on the fire and bring to a boil. Reduce the flame and simmer the liquid as in the first recipe until thickened. Ready jelly Place in sterilized jars and seal with lids.

IN this recipe We will use fresh apple juice, sugar, gelatin and a little water. For one liter apple juice We will use 20 grams of gelatin and 400 grams of sugar.

Take half a glass of clean water and pour in the gelatin, leave to swell for half an hour.

Pour sugar into a saucepan with juice, add gelatin, place on low heat and heat without bringing to a boil. You can't boil it. Stir until sugar and gelatin are completely dissolved. Pour the hot jelly into prepared jars and roll up the lids.

Using the recipes given above, you can prepare jelly for the winter not only from apples, but you can also add other fruits and berries. This will expand the flavor range of this dish. You can also make jelly from grapes, quince, and gooseberries using these recipes. It turns out great from currants. Don't be afraid to experiment and everything will be delicious.

Have a good mood and bon appetit!

Apple jelly is a wonderful dessert that can be prepared for future use.

Everything is much simpler than it might seem.

The only difficulty you may encounter is to have time to hide the jars of aromatic jelly in time.

Otherwise, they definitely won’t last until winter.

Apple jelly for the winter - general principles of preparation

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.

What is added to jelly:

Gelatin;

Spices;

Other fruits, berries;

Gelatin is not always used; apples contain a natural thickener - pectin. If everything is done correctly, the puree will definitely harden. Most pectin is found under the peel. This is why you should not peel fruits during initial cooking. With gelatin, the finished mass becomes thicker and denser.

To determine the consistency of apple jelly, you need to drop a little on a plate. As soon as the mixture stops spreading and begins to stretch slightly from the spoon, you can stop cooking. As it cools, the mixture will become even thicker and will harden as it cools.

Apple jelly for the winter without gelatin

Recipe for natural apple jelly for the winter, which hardens due to the pectin contained in the fruit. Apart from sugar, nothing else is added to the dessert.

Ingredients

1.2 kg apples;

0.2 liters of water;

0.2 kg sugar.

Preparation

1. Cut the apples into pieces, throw them into a saucepan, add the recipe water.

2. Close and cook until soft.

3. Remove from heat and strain the compote. Cool the fruits.

4. Pour the compote back into the pan, add sugar.

5. Grind the apples through a sieve, and also transfer the tender puree into a saucepan. We put it on the stove.

6. Boil the jelly over low heat for 30 minutes to an hour, check the consistency and be sure to stir.

7. Place the hot jelly into sterile jars. Immediately screw on the lids and put them away for storage.

Apple jelly for the winter with gelatin

A variant of jelly with gelatin, which will definitely harden and become thick even without prolonged boiling of the mass. You can take instant or plain gelatin; keep it soaked for as long as indicated on the product packaging.

Ingredients

2 kg apples;

400 g sugar;

500 ml water;

2 tablespoons of gelatin.

Preparation

1. Soak gelatin in a glass of water. You can use apple compote or juice, it will also work, but the liquid must be boiled and sterile.

2. Slice the apples and remove the cores and seeds. Place the pieces in a saucepan, add the rest of the water (300 ml), and place on the stove. Cook for a quarter of an hour, cool until warm so as not to burn your hands.

3. Rub the apple mixture through a sieve and discard the skins.

4. Add sugar to the puree and stir.

5. Place the jelly on the stove, boil after boiling with sugar for about five minutes.

6. Add the swollen gelatin, stir quickly. By this time, sterile jars should already be at hand.

7. Stir the jelly until the lumps dissolve, bring to a boil, but as soon as bubbles appear, turn it off immediately. Gelatin does not like boiling and, unlike pectin, loses its ability to harden.

8. Quickly put into jars and seal with lids, which should also be sterile.

Spicy apple jelly for the winter

A variant of very aromatic apple jelly for the winter with the addition of vanilla, cinnamon and cloves. Recipe without gelatin. It is advisable to use natural cinnamon and vanilla.

Ingredients

1.5 kg apples;

500 ml water;

250 g sugar;

1 clove;

1 cinnamon stick;

1 g vanillin.

Preparation

1. Wash the fruit, cut into 4 parts. Seeds and leaves do not need to be removed. Place everything into a saucepan.

2. Add water, immediately throw in the clove bud and cinnamon stick.

3. Place on the stove and cook for 30 minutes.

4. Cool, wipe, cinnamon and cloves, or rather, what’s left of them should be thrown away.

5. Add prescription sugar and vanillin to the puree and stir.

6. Place on the stove, after boiling, reduce the heat.

7. Stirring occasionally, cook the jelly for half an hour.

8. Pour the boiling treat into a sterile container and seal. The jelly, like any other product, should cool upside down.

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 with 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 preparation for exactly five more minutes, then reduce the heat to low, put the sauce or dessert into jars. Remove before winter.

Apple jelly for the winter with lemon and cinnamon

A variant of amber jelly with an invigorating citrus aroma. If the lemons are small, then you can add more than what is indicated in the recipe. Cinnamon is used in sticks.

Ingredients

2 kg apples;

1.5 liters of water;

1 pinch of saffron;

800 g sugar;

3 cinnamon sticks;

3 lemons.

Preparation

1. Chop the apples into cubes, leaving the peel and seeds. Place in a saucepan.

2. Lemons must be thoroughly washed, scalded and also cut. It is advisable to remove and remove the seeds so that the jelly does not become bitter.

3. Transfer the lemons to the apples and add water.

4. Close, place on the stove, cook over low heat for 1.5 hours. You need to get a rich decoction.

5. Prepare a colander, put gauze in it, folded four times. Place on another pan.

6. Pour the boiled mixture into a colander, let it stand so that the main broth drains. Then lift the ends of the gauze and squeeze well.

7. Add sugar, saffron, cinnamon to the broth. Place on the stove.

8. Boil the jelly for a quarter of an hour.

9. Then put the amber sweetness into jars and roll up.

Apple and pear jelly for the winter (with gelatin)

A variant of mixed jelly, to which pears are added in addition to apples. Another recipe in which gelatin plays the role of a thickener.

Ingredients

1 kg apples;

1 spoon of gelatin;

500 g pears;

600 g sugar;

4 glasses of water.

Preparation

1. Soak gelatin in one glass of water and let the grains swell. It is better to take boiled and cooled water, since the mass cannot be boiled with gelatin.

2. Cut the apples and pears into cubes, add water, boil together until soft, as was done in previous recipes.

3. Cool the fruits, grind them into puree, discard the skins.

4. Add sugar, boil for another quarter of an hour.

5. Now add gelatin dissolved in water, stir and heat until boiling.

6. Turn off the stove or reduce the heat to the very minimum so that the mass does not boil, but does not cool down either.

7. Pour the future jelly into jars, wait for it to cool, and put it away for storage.

Winter apple jelly with pumpkin

A variant of unusual jelly that will delight you in winter not only with its taste, but also with its bright color. To do this, take an orange pumpkin. You can prepare a delicacy with carrots in the same way, but you will have to cook it a little longer.

Ingredients

1 kg apples;

700 g pumpkin;

1.5 kg sugar;

4 glasses of water;

2 tablespoons of gelatin.

Preparation

1. The recipe indicates the weight of peeled pumpkin pulp. Cut it into arbitrary pieces, add 3 glasses of water, cook until soft.

2. While the pumpkin is cooking, cut the apples into pieces. Add to the pan once the vegetable starts to pierce easily. Cook until the apples are soft. If you add the apples right away, the pumpkin cooking process will be delayed.

3. Pour the remaining glass of water over the gelatin and let it brew.

4. Rub the boiled apples and pumpkin through a sieve.

5. Place the resulting puree on the stove, add sugar, stir and boil for ten minutes.

6. Add gelatin, boil until boiling. Stir well and turn off immediately.

7. Pour the apple mixture into jars and seal.

If the jelly is made from sweet apples, it may turn out tasteless. It is recommended to add a little lemon juice or diluted acid during the last cooking, preferably at the very end to bring the dessert to the desired taste.

Apple desserts are often prepared with the addition of citrus fruits to achieve a bright taste and aroma. But it is not necessary to use fresh fruits. You can add crushed lemon or orange zest to the jelly; it can even be dry.

To make the jelly cook faster, you need to increase the area of ​​moisture evaporation. Use low and wide dishes, such as a basin or saucepan.

Cloves give off their aroma for a long time; if stored for a long time, the jelly may develop an unpleasant odor and bitterness. Therefore, it is advisable to catch and remove the star after cooking. It is recommended to add no more than one bud per two liters of fruit mass.

Step 1: prepare and cook the apples.

Step 2: Strain the apple juice.

Step 3: make apple jelly.

Step 4: preserve apple jelly.

Step 5: serve apple jelly.

Bon appetit!

The recipe does not indicate the exact mass of apples. They are different varieties, accordingly, 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.