Apple Jelly
by Editorial Staff
Add some variety to your daily teas with a delicious jelly made from fresh apples! You only need four ingredients: apples, water, some starch and sugar. The base of boiled and chopped apples will give the drink a delicate taste and aroma, and the starch will add thickness and viscosity. Simple, natural and tasty. Try it!
Cook: 25
Servings: 4
Ingredients
- Apples – 4 pcs. (550 g)
- Corn or potato starch – 50 g
- Sugar – 100 g (or to taste)
- Citric acid – 1-2 pinches (if necessary)
- Water – 1 l + 100 ml for starch
Directions
- Prepare foods from the list.
I use cornstarch, but potato starch is fine.
The amount of sugar can be adjusted to your liking. If the apples are sweet, you may need less sugar. - Wash the apples, dry and remove the seed pods. Cut the apples into thin slices.
- Pour 1 litre of cold water into a saucepan. Add the chopped apples, set to maximum heat and bring to a boil. Then reduce heat to low, cover the pan with a lid and, stirring occasionally, cook the apples for about 10-12 minutes, until soft.
- Gently remove the apple slices from the saucepan using a strainer and transfer to a deep bowl. Boil the apple cider in a saucepan.
Grind boiled apples with an immersion blender until smooth. - Rub the applesauce through a sieve to separate the small pieces of apple peel, and return to the saucepan with the applesauce.
- Add sugar to taste. If the apples are sweet on their own, you can also add 1-2 pinches of citric acid to set off the sweetness of the drink and give it a slight sourness. Return the pot to maximum heat again and bring the mixture to a boil.
- Combine starch and 100 ml of cold water in a separate container.
- Mix thoroughly to dissolve the starch completely.
- When the apple mixture boils, reduce heat to low. Constantly stirring the mixture with a whisk, pour the diluted starch into a saucepan in a thin stream.
- Continuing to stir constantly, bring the mixture to a boil again and boil the jelly over low heat for about 2 minutes.
Apple jelly is ready. Such a delicate and thick drink is equally good both hot and cold. Sprinkle the surface of the jelly with 2 pinches of sugar to avoid the formation of a film on the surface during cooling. - Pour the jelly into glasses and serve.
Bon Appetit!
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