Apple Jelly
Apple Jelly © kvalifood.com
Apple jelly tastes great with both desserts and meat dishes. It also contains a lot of soluble fibre, which is healthy. That combination is hard to beat. It is also an excellent way to save apples that have become so old and soft that you no longer feel like eating them.
Ingredients
- 3 kg apples (or crab apples)
- 1 l water
per l strained juice
- 1 kg sugar
- seeds of 1 vanilla pod
Directions
Wash the apples and chop them coarsely.
Cook them covered for 20-30 minutes.
The thermometer should read 220°F (105°C) for the jelly to set.
Strain them through a sieve / jelly bag / tea towel / cloth or whatever you have. The finer the sieve, the clearer the juice.
Pour the strained juice back into the pan.
Mix the vanilla seeds and sugar into the juice.
Bring to a boil again. Stir well so the sugar dissolves and it doesn’t burn on.
Let it boil vigorously for about 5 minutes. The longer it boils, the firmer the jelly - so it depends a bit on the consistency you want.
Turn off the heat and let it stand and cool.
Foam will collect on top. After about ten minutes you can skim it off with a slotted spoon. The foam will make the jelly cloudy if left in.
Pour into jars and refrigerate.
Notes
It works best with slightly unripe apples or crab apples.