Apple jelly

Apple jelly

Category: Blanks

Ingredients
Apples
Sugar

Cooking method

• Wash the apples, cut into 4 parts along with the seeds, put them in a saucepan (not aluminum) and fill with water up to half the amount of apples, cook for 30 minutes under the lid. Put cheesecloth on a sieve and drain the liquid, leave for 2 hours so that the liquid is well glass. We measure the resulting juice, pour it into a saucepan and add sugar at the rate of 1 kg of sugar for one and a half liters of juice, bring to a boil over high heat, remove the foam, make medium heat and boil. It took me 60 minutes to cook. The jelly is ready, if it becomes very foaming, or if you take it with a spoon, then it will drain from it not in a trickle, but in large drops.
• I felt sorry for the whole apples, I used waste - skins, cores, small apples - all that was left when making jam and applesauce, but nevertheless, the jelly turned out amazing! Recommend.
• These were the apples
• 

Note

I bring to your attention a delicious apple jelly.
Recipe from the site Povarenok, ru from nessi5
Blue - the words of the author.

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I felt sorry for the whole apples, I used waste - skins, cores, small apples - all that was left when making jam and applesauce, but nevertheless, the jelly turned out amazing! Recommend.

our person! I, too, during the mass processing of apples, always regret the skins and every little thing, I let them boil

Jelly looks very cute

You need to cook from ranetki
Who does not know - Ranetki are apples, the size of a walnut and most often sour. But fragrant!

Now I know how else you can make fun of these apples. Well hold on now .... tremble on the branches ...

SchuMakher. it is better to make mashed potatoes from the apples themselves, for the kids for breakfast, and from the waste - jelly for tea! I recommend.

[Irina_hel]

Irina_hel I would recycle everything that fell! And also hanging lope !!!!! I cook the juice and throw away the steamed apples and cry, such a tasty treat disappears, and there is nowhere to put it in such an amount So we are not even talking about the skins
How do you make mashed potatoes?

[SchuMakher]

I boil the juice and throw out the steamed apples and cry, such a tasty treat disappears, and there is nowhere to put it in such an amount

SchuMakher, at first I also cooked, and then I began to make juice through a juicer - there is less waste, more juice. It turned out to be the most economical and fastest way to control the harvest. Otherwise, SUCH amount of apples cannot be processed. it's good that this year is not an apple year in our area.
I boil the squeezed juice (5 minutes) with sugar and close. It turns out a concentrate.

[Irina_hel]

Irina_hel How do you make mashed potatoes?

T. For our apples are not large, it is inconvenient to peel them, and for a long time, I make mashed potatoes like this:
1.I cut the apple into 4 parts, remove the core (or simply cut off the sides of the apple from all sides), put it in a glass pan and in a micra. (You can add water to gas, but I don't like water)
While one portion is baked, I have time to cut the next one.
2. Rub the soft mass through a colander to remove the skins
3. I collect the whole mashed mass in a large cup or saucepan, add sugar to taste, bring it to a boil, put it in clean jars and under a blanket overnight.

Last year I made mashed potatoes with condensed milk, which is also delicious, but I don’t remember the recipe from memory, I have to look at home.

Likush, toss apples?

Likush, toss apples?

Izdivissssi, huh? I can say that I am very happy this year that there are no apples. Nuuuu, almost not

This year I made jelly and jam from apples according to the book "About tasty and healthy food". Now I don't remember exactly, but first the apples are boiled and jelly is made from this broth, and jam is made from boiled apples - and not any waste
If anyone is interested, I can give you the exact recipe later.

This year I made jelly and jam from apples according to the book "About tasty and healthy food".
If anyone is interested, I can give you the exact recipe later.

Very interesting and as soon as possible! Signature: Apple Terminator

I can’t refuse Terminator
So, the book "About tasty and healthy food", PISCHEPROMIZDAT, Moscow 1952

JAM-JELLY FROM APPLE

Sour apple varieties, especially Antonov ones, are best suited for making jelly. Cut the washed apples into slices (remove the core), put them in a saucepan, cover with water and, with a lid, cook at low boil for 20-30 minutes, then put the apples on a sieve and let the broth drain. Put sugar in the broth and cook over low heat, occasionally removing the foam with a spoon. To determine the readiness of the jelly, take a teaspoon of mute hot syrup: if, when pouring from a spoon, the drops of syrup cool and stay on the spoon, the jelly is ready.
Pour the ready-made jelly immediately into heated glass jars, cover with parchment paper and store like ordinary jam. The remaining boiled apples can be used to make jam and fillings.
For 1 kg of apples - 400 g of sugar and 0.5 liters of water.
My comments: in principle, the recipe does not differ from the one given in this thread, only you do not need to wait 2 hours for the apples to drain, we will still use them, so nothing will be lost, and less sugar is consumed. The jam was perfectly gelatinous (I had an Antonovka)

APPLE PITCH

For making jam, you can use the apples left over after making the apple jelly jam. Rub boiled apples through a sieve. Put the resulting puree in a saucepan, add ¾ cups of sugar to each glass of puree and cook over low heat, stirring often. When the puree becomes thick, remove from heat, allow to cool, transfer to a glass jar, cover with parchment paper and tie. Store jam in a cool dry place.
My comments: you can put less sugar, cook for no more than half an hour and roll up, in this case you get applesauce, which can be used as a filling for pies, added to bread and just eat. And I was also lucky, because my combine has a wiper attachment, and this process is now easy. (I remember how I suffered 10-15 years ago)

[Irina_hel]

Irina_hel I would recycle everything that fell! And also hanging lope !!!!! I cook the juice and throw away the steamed apples and cry, such a tasty treat disappears, and there is nowhere to put it in such an amount So we are not even talking about the skins

I wonder why with such a harvest there are almost no our apples on the market !! Current imported at insane prices Our farmers are not allowed chtoli to Moscow at all?
sorry for the OFF ...

[Cubic]

Thank you huge! Direct waste-free continuous production! Here's a rest day from juices and go!

Cubic we all choke on apples! I don’t remember so many ... Ready to share! Come, we'll have some tea and some apples!

I wonder why with such a harvest there are almost no our apples on the market !! Current imported at insane prices Our farmers are not allowed chtoli to Moscow at all?
sorry for the OFF ...

Just today I thought about it. I walked around the market and could not believe my eyes. At the height of the season SUCH PRICES !!!!!!!!!!

What a "thrill" it is to wipe apples from a steamer through another hopper !!!!

So I'm talking about the same thing, that's why I didn't make apple jam until I bought the harvester

Yes, it's good that Admin reminded me that I cooked mashed potatoes in a cartoon, as it started spitting very quickly on the fire in a basin. I put it on extinguishing for 2 hours

Girls, a security sieve - and almost nothing spits))) I didn't immediately put a sieve on the drain - I washed everything around and even a potlok

I cook jam in portions in a saucepan with a thick bottom, it accumulates heat well and for a long time and the jam can be defended just on the table. Apples have a lot of gelling pectin, which makes jam jam.

I cook over low heat for about 20 minutes, stirring constantly, because for some reason he shoots directly in the eye, then I set it aside for 12-24 hours, only 3-4 visits.

The principle of making jam is to evaporate the liquid, so you cannot close the pan.
Therefore, a lot of sugar is not needed, only 30-50% by weight of fruit.

Another option for dealing with spitting is a conical glass lid with a hole on top - it helps a lot - spitting on the lid inside, and the liquid evaporates through the top

I wrote in detail about making jam in the topic Cornelian jam

[Nataly_rz]

Nataly_rz, I wanted to ask what kind of harvester with press... And then I did the opposite. For the last 15 years, I have not known grief with the Mulinex combine (it has a press for fruit and mashed potatoes), but it seems to have "aged" (everything is falling apart). I want a new one, but I don't know which one.

I have this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22259.0, including a wiper attachment.

[Nataly_rz]

Nataly_rz, Thank you. I thought so

[Nataly_rz]

JAM-JELLY FROM APPLE

Nataly_rz, thanks for the addition to the recipe! There is a box of apples and just sour ones. I'll try to make jelly and mashed potatoes!

I just cooked and put in a new portion, did everything like the author's, only did not drain the juice, but, like the tkemali sauce, rubbed the hot apples through a sieve, added sugar and boiled it, the finest marmalade turned out, I am very satisfied, the Zepter 5l pan did not burn. Many thanks to the author. Without a photo report, it's already evening, it will be dark