Compote, preserves and jams are usually made from fruits. These are traditional workpieces. You can still make jelly from apples for the winter. Firstly, it is the most affordable fruit. Secondly, apples, especially acidic varieties, contain a lot of pectin, which contributes to the formation of jelly. Consider a few recipes for this dish.
Two cooking options
The cold way is to add sugar and sometimes pectin to apple juice . Next, the mixture is well mixed until the ingredients are completely dissolved and poured into jars. Jelly from apples, harvested for the winter, stored in the cold.
The hot method is more time consuming. Freshly squeezed juice with sugar is boiled for 30 minutes in a large container over high heat. At the same time, you need to constantly stir it and remove the foam. It is necessary to cook no more than the set time so that pectin is not destroyed.
Simple recipe
We take 1 kilogram of sour apples, rinse, cut into slices, remove the seeds, put in a saucepan and fill with water. Cook for about 30 minutes on low heat. Cover the pan with a lid. Then we merge the broth and filter it. For every glass of broth you need 160 grams of sugar. We lay the apples in syrup and cook until the mass turns into jelly. At the end, add 1 gram of citric acid. Jelly from apples, prepared for the winter, put in jars, cover with lids and put in a cold place when it cools down.
Jelly with ginger
You will need 2.5 kilograms of apples, grated zest of 4 lemons, 2 kilograms of sugar and 30 grams of ginger root. Pour half a liter of water into the stewpan and add sugar. Cook the syrup until it drips from the spoon very slowly, that is, it must be very thick. Before making jelly from apples, you should prepare them. We clean, remove seeds and cut into slices. We clean ginger and three on a grater. Next, mix fruit, lemon zest, ginger and add to the syrup. Now we cook all the components for about 1.5 hours, but on very low heat. We put jelly from apples (for the winter) in jars. After cooling off, send to a colder place.
Recipe with oranges
Apples go well with many fruits. Therefore, you can safely experiment, creating new tastes. Take one kilogram of apples and oranges, 1.2 kg of sugar and 2 cups of water. Before making jelly from apples, it is necessary to peel oranges from peel and films. Remove the peel from the peels. We wash the main fruits, peel, remove the seeds and three on a grater. Pour them with water and cook until mashed. Next, wipe it through a sieve. Put mashed sugar, oranges and zest. Mix everything and cook for about 15 minutes. Jelly from apples, prepared for the winter, put in jars, close and leave to cool. After that we move them for storage to a cool place.
Finally
Apples are rich in pectin, but do not have a pronounced taste. To improve the taste of jelly, you can combine them with more aromatic fruits that do not have such pectin reserves. Thus, they will complement each other, and you will get delicious jelly. The cooking process is similar to the recipes presented.