Apple jelly without gelatin
Description
The recipe won't take much time. If you're someone who prefers replacing gelatin with agar-agar or avoiding it altogether, then this gelatin-free apple jelly recipe should interest you. Of course, the consistency isn't as thick as when using gelling agents, but it's still quite firm and holds its shape well. My family and I really enjoy this treat, and the best part is that you can make this gelatin-free apple jelly at home all year round. Serve chilled.
Instructions
- 1
Step 1
1. Prepare the apples, sugar, and water. Wash the apples thoroughly; there's no need to peel them, as the skin contains a lot of pectin. Just remove the cores. I ended up with 5 cored apples weighing 440 g.
- 2
Step 2
2. Chop the apples coarsely, pour water over them, bring to a boil, and simmer for 30 minutes over the lowest heat.
- 3
Step 3
3. Drain the apples in a colander, press them slightly with a masher to drain as much of the broth as possible.
- 4
Step 4
4. Add sugar and reduce the syrup to a thick consistency.
- 5
Step 5
5. Ready apple jelly can be poured into sterile jars and sealed. Or you can cool it and taste it.
- 6
Step 6
6. I poured the mixture into ramekins and refrigerated for 2 hours. The jelly has a softer consistency than store-bought, but still thick, thanks to apple pectin. The color of the jelly largely depends on the variety and color of the apples.
- 7
Step 7
7.