Delicious jelly from apples without sugar

27.06.2019 Country kitchen

Apple jelly made at home from ripe aromatic fruits is much healthier and tastier than ready-made mixes or semi-finished products, in which there is only a fraction of natural ingredients, and everything else is doubtful additives. Even at the end of spring, you can buy fresh apples and they are quite inexpensive, and in the season it’s generally a penny. This jelly recipe from apples is especially useful for those who have their own garden or cottage - after all, one often has to “save” a large crop or urgently make something from fallen apples. So we take note of this simple and interesting step-by-step recipe with a photo in order to be fully prepared for the summer season.

We’ll make jelly without sugar - apples are sweet enough, and they also contain a natural sweetener, fructose.

If desired, jelly can be flavored with cinnamon sticks or add ground cinnamon, a little cloves or other spices at your discretion.

Ingredients:

fresh apples of any kind - 500-600 gr;
drinking water - 1.5 cups;
cinnamon - 1 stick;
instant powder gelatin - 1 pack (15 g);
candied fruits, chocolate chips - for decoration.

How to make jelly from apples without sugar

Rinse the apples thoroughly. The skin is not cut or partially cut, only where there is damage or spoiled place. Cut into slices, core cutting.

We spread in a deep ladle or saucepan, pour a little more than a glass of water. As long as this amount of liquid is enough, the rest will be needed to dilute gelatin. We put on a stove on a strong fire. As soon as it boils, we throw the cinnamon stick, cover it. We wrap the flame under the bucket until it is quiet and leave it for 15-20 minutes or longer, depending on the hardness of the apple pulp.

Cook apples until soft, they should almost boil, and the peel can be easily detached. We get cinnamon, we don’t pour the broth. Allow the apples to cool slightly so that they can peel off.

Peel the apples. We turn a submersible blender into a homogeneous viscous puree without large pieces of pulp.

Pour gelatin with three tablespoons of water, mix and let it swell, leaving for five minutes. Then we put in an improvised water bath (on a bucket of boiling water). Hold until the gelatin becomes liquid, controlling the heating and preventing the gelatin from boiling.

When all the lumps and dense areas are softened and the gelatin acquires a homogeneous, liquid consistency, pour it into applesauce.

Beat immediately with a blender or mixer to evenly distribute the thickener throughout the entire volume of mashed potatoes.

We take the molds of the appropriate volume or bowls, glasses, bowls. Pour apple jelly. We cool to a warm state, after which we place for final solidification in the refrigerator for two to four hours.