Jelly from apples without gelatin. Apple jelly for the winter - a simple step-by-step photo recipe for cooking at home

Apple jelly (the recipe will be discussed later) is a healthy and very tasty dish. It is worth noting that this is prepared extremely easily and quickly. 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 a Fruit Dessert

Required Ingredients:

• purified water - 2.5 cups;
• ripe sweet apples - 500 g;
• sugar sand - ¾ faceted glass;
• instant gelatin - 15 g;
• ground cinnamon - add to taste.

Choice of main product

Apple jelly, the recipe of which involves the use of only inexpensive ingredients, turns out to be especially tasty if only sweet and ripe fruits are purchased 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.

Fruit processing step by step

Before apples (a photo of the finished product can be seen in this article), each purchased fruit should be well processed. To do this, all the ingredients must be washed and cut into quarters. Next, the apples need to be cleaned of the seed box and stalks.

Thermal processing of fruits

Before forming jelly from apples with gelatin, be sure to stew the main component. To do this, all processed fruits must be placed in a small saucepan, and then drinking water and granulated sugar should be added to them. In this composition, the ingredients must be cooked until completely softened. After that, 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 such actions, you will get a thick and fragrant slurry of stewed fruits. In this case, the cake can be used during the preparation of compote.

The process of diluting gelatin

Apple jelly, the recipe of which we are considering today, requires the mandatory use of instant gelatin. It must be poured into a glass and poured with boiling water. After the component swells, it should be placed in a metal bowl and slightly warmed up (in no case should it be brought to a boil). Next, warm gelatin needs to be filtered through a sieve, completely poured into and mixed thoroughly.

Dessert shaping

The presented dish is made quite easily. To do this, take beautiful molds, grease them a little with butter and distribute the whole mass of applesauce and gelatin over them. In order for the dessert to freeze well and keep its shape when ready, it is recommended to put it in the refrigerator for 5-7 hours.

How to properly serve

After hardening, apple jelly must be removed from the mold by tipping it onto a flat saucer. To give the dessert a beautiful appearance, you can sprinkle it with powder, decorate with whipped cream or slices of fresh fruits and berries. Such a sweet dish is served at the table with or without tea.

Apple jelly is a dietary dessert that is best prepared from green apples or juice with gelatin. This dish has not only excellent taste, but also medicinal properties.

Nutritional properties

It is believed that desserts are not very healthy and do more harm than good to health. But there are delicacies that do not harm the figure, but, on the contrary, help the body become healthy. And that dish is apple jelly. Pectin, which is found in apples, helps to cleanse the intestines of toxins, and gelatin helps it to function properly.

Jelly strengthens the heart muscle and connective tissues, and also makes the walls of blood vessels stronger and more elastic. This helps regulate the pressure level. Such a product does not contain many calories, so it may well be considered dietary. Jelly is well absorbed by the body and is not deposited in fatty compounds. This feature allows you to enjoy sweets without worrying about the figure.

The most beneficial property of the jelly dessert is its effect on the bones. It contributes to a better restoration of bones in case of fractures and bone diseases. Helps with a lack of calcium and prevents the destruction of cartilage in the joints. It has a good effect on the condition of teeth and nails, strengthening them and preventing their fragility. They even make masks for hair and facial skin from dessert.

Cooking

So, to make a fragrant amber-clear dessert, you need to take:

• apples, preferably sweet - 500 grams;
• sugar - 100 grams;
• water - 1.5 cups;
• gelatin - 15 grams.

Wash the apples well, removing the core and tail. Cut into small pieces without removing the peel, as it contains a large amount of vitamins. Pour washed and crushed fruits with water, it should cover the apples, put the mixture on fire. Bring to a boil, reduce heat and add sugar. Cook for fifteen minutes, avoiding a strong boil.

At the end of cooking, the skin should itself lag behind the pulp of apples. Allow the jelly base to cool and grind through a sieve. Dilute gelatin in warm water according to the instructions and leave to swell for several minutes. Boil the apple mass with gelatin over low heat for another ten minutes, stirring occasionally. Allow the jelly to cool slightly and pour into molds or jars for storage. Leave in a cool place to harden.

The pulp of apples contains a sufficient amount of pectin and, when cooked, forms a mixture that solidifies well without the addition of gelling components. But for an ideal shape, it is still better to add gelatin to apple jelly.

From apple juice

The recipe is quite simple and does not require much effort, and the result will delight you with a pleasant taste. Add 15 grams of gelatin to a glass of juice and leave to swell. Heat the second glass to a boil and combine the two liquids. Cook over low heat until the gelatin is completely dissolved. Pour into molds and refrigerate until set.

In this case, the jelly will be a transparent amber color, or you can add food coloring or combine with other juices and get a multi-colored jelly. You can decorate with different berries or whipped cream. Looks great and jelly filled with apples, diced with peel.

To prepare a spectacular dessert, you can fill in the colored layers one by one, waiting until the previous one hardens and only then pour the next one. It looks very nice and appetizing.

To get a good jelly dessert, you need to take into account some of the nuances when cooking it:

• do not use aluminum dishes, as the taste of the dish deteriorates, it darkens;
• before pouring, slightly warm the bottom of the mold, then the jelly will be without lumps and bumps;
• instead of gelatin, you can use agar-agar, which holds its shape better and consists of plant elements.

Recipes for the winter

You can prepare jelly for the future and enjoy it in the cold winter, inhaling the fragrant smell of autumn. To do this, prepare the sweet according to the usual recipe, pour into sterilized jars and cork. Store in a cool place. Such a preparation will perfectly complement pancakes or pancakes, and can also be a substitute for jam and jam. Green apples are best for making jelly. They retain their taste and aroma, unlike sweet ones, which become tasteless after cooking. You can diversify the taste and color qualities of the dish by adding spices or other fruits and berries.

When boiling apples, you can add a cinnamon stick and a few cloves. Get a spicy jelly. A dish with a pleasant citrus flavor can be obtained by adding three lemons and a cinnamon stick to two kilograms of apples. Cut the citruses (remove the seeds), scald with boiling water, boil for 1.5 hours with apples, cinnamon and 1.5 liters of water. Strain the broth, add 800 grams of sugar and cook for 15 minutes, pour into jars, roll up.

Delicious mixed jelly will be obtained from apples and pears in a ratio of 2 to 1. Sliced ​​\u200b\u200bfruits, respectively one kilogram and a pound, boil until soft with three glasses of water, grind through a sieve, add 600 grams of sugar and cook the mass for 15 minutes. Then add the previously soaked gelatin and bring to a boil, pour into prepared containers, cork.

A bright and fragrant delicacy will turn out if you take a kilogram of apples and 700 grams of orange pumpkin, boil it in three glasses of water. Add fruits when the pumpkin becomes soft and cook until the apples are ready, grind. Pour 1.5 kg of sugar into the puree and keep it on fire for ten minutes, add the swollen gelatin, bring to a boil, then you can roll it up. Such a dessert will never get bored and will definitely appeal to both adults and children.

How to cook apple jelly with pear slices, see the following video.

Apples are good not only fresh, but also in preparations for the winter in any consistency: in their juice, as jam, jam or jelly. And it also turns out that they can be used 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

Home-made preparations from natural products turn out to be a real find when you need to quickly cook yummy or fight colds. You can make jam, preserves from apples, marinate them in your own juice or cook compote, squeeze 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 of apples peeled from the core;
• 150 g of granulated sugar (white);
• drinking water 400 g.

You can prepare an original dessert with 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 (a pinch), sugar (150 g), filtered apple juice, transparent (300 g), sugar (100 g), agar-agar (tablespoon ), two raw apples.

Apples are cut into pieces, peeled and boiled with sugar and water until a homogeneous mass is obtained. The mixture is rubbed through a fine sieve. Milk is boiled over low heat, a gelling agent and honey are added. Mix with . Prunes pre-soaked and cut into small cubes are added to the total mixture, poured into molds.

A similar recipe can also be prepared in a multi-colored serving, if gelatin is added separately to boiled apples and a dairy product. It is worth pouring into molds with balls after the bottom ball has completely solidified.

Culinary Discoveries

In desserts without heat treatment, apple jelly can be used both as a separate ball and cut into pieces to create a mosaic.

When deciding on culinary experiments, it is always better to take natural products, rather than quick chemistry: the end result of the work will delight you with benefits and a rich natural taste. Homemade apple jelly is the best winter dessert option for sweet tooth of any age. Any hostess can make jelly from apples on her own.

Do you have your own apple jelly recipe for the winter? We continue the topic

Such a delicacy is not as easy to prepare as compotes, but God, how beautiful the transparent, fragrant, trembling jelly looks on a piece of bread. And how can they decorate the cake? Not to mention how much delight it will cause your guests when they find out that it was made at home, with your golden hands.

Some people prefer homemade jelly recipes with gelatin as a thickener, fearing that nothing will work without it. But apple jelly without a thickener is very good. These fruits contain pectin, which helps the mass to harden. It's like being cold.

How to make apple jelly for the winter

Apple jelly is prepared from a decoction of apples, with the addition of water, sugar and some additives, spices or flavorings. With the addition of gelatin, jelly is made faster, and natural, without any additives, must be evaporated over low heat until thickened.

Apples for this delicious preparation are suitable for any variety, but the juicier the variety, the more jelly will turn out. On average, its yield when evaporated from one kilogram of apples is 100-200 grams of the finished product.

Apple jelly - recipes at home

Jelly from Antonovka for the winter.

Ingredients:
One kilo of apples
Half a liter of water
400 grams of granulated sugar.

Preparation: Wash the apples, remove the core, cut into slices, no need to remove the skin, as it contains a lot of pectin, which serves as a natural thickener.

Before putting the slices into the pan, they must be weighed so as not to violate the recipe. Add water to the apples in a saucepan and simmer over low heat for half an hour. During this time, the slices will soften and give the juice. You don't need to mix.

Now you need to drain the liquid, for this you can use a fine sieve or colander, but you need to put gauze in 4 layers in it. We discard the boiled apples and let all the liquid drain.
Then we pour the broth that has drained into a saucepan and pour sugar into it. We put on a very slow fire to evaporate. The remaining mashed potatoes do not need to be thrown away, it will make excellent jam.

The liquid will evaporate for about 40 minutes, during this time you need to monitor the foam and remove it in time.
Soon the broth will be reduced by half and will become transparent. Then you can check with a spoon so that it does not flow in a trickle, but in drops. So the jelly is ready. It should immediately be poured hot into sterile jars and rolled up. Let cool without turning.

Apple jelly with lemon and spices

Ingredients:
Apples 2 kg
Water 1.5 liters
Lemons 3 pcs.
Sugar per half liter of water 400 gr.
Cinnamon 4 sticks
A pinch of saffron.

Preparation: Rinse the apples well and remove the core, cut into plastics and put in a saucepan. Grind lemons as well and send to apples. Put the cinnamon, pour water and wait until it boils, make the fire weaker, cover and simmer until the apples are soft, it depends on the variety.

When the apples are ready, you need to throw them on cheesecloth and let the resulting juice drain. Then pour it into another container for boiling. Pour sugar and add saffron (this is optional). Bring to a boil and begin to boil until cooked, as soon as the liquid thickens, turn off the heat and lay out the jelly in sterile jars.

Apple jelly with gelatin

Ingredients:
Apples
Edible gelatin 20 grams per liter of juice
Sugar 400 grams per liter of juice
Water 0.5 cups.

Preparation: My apples, cut into 4 parts, remove the seeds and pass through a juicer. Let the juice stand to collect the foam, then pour it into a saucepan. While the juice is settling, pour gelatin with water, stir and leave to swell for half an hour.

We spread the gelatin in a saucepan with juice, pour out the sugar and start heating, it is impossible to bring to a boil. Heat and stir until gelatin and sugar dissolve. Immediately pour hot jelly into sterile jars and roll up. Let cool and put in a cool place.

And finally, another video recipe for making apple jelly.

Probably there is no person who would not love jelly. But it is even more pleasant if it is not a purchased, factory-made jelly "from a bag", but a real, natural, homemade, from high-quality components. Try making it with apples without adding sugar. This recipe with photos will help you with cooking. Jelly will turn out not only dietary, but also very useful for the body. Such a dessert will be loved by both children and adults, and especially ladies who are always losing weight, because this sweet delicacy will not harm the figure. And to make dessert even healthier, you can replace gelatin with pectin. Apple jelly is prepared quickly, and the ingredients are simple to disgrace and can be found in every housewife's stocks.

Ingredients for apple jelly:

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

How to make apple jelly without adding sugar

We wash the apples and cut into slices, removing the middle. We do not remove the peel, as this will not affect the future jelly in terms of taste. But if you still peel the fruit, then you will throw out a huge portion of vitamins, which is contained in the skin.

Pour the gelatin out of the sachet into a small bowl and cover with warm water.

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

When the apples are cooked, remove the peel and interrupt them with a blender / grind through a strainer. Apple puree is again set to cook for another 2 minutes. Do not forget to add swollen gelatin during the cooking process.

After the apple mass with gelatin has cooled a little, pour it into bowls or vases and put it in the refrigerator to freeze the jelly. In a few hours it will be possible to enjoy a delicious diet dessert, which does not contain a single gram of granulated sugar. Before serving, you can decorate our jelly with a fragrant mint leaf, berries or apple slices.