Apple jelly for the winter with and without gelatin: 9 best step-by-step cooking recipes

Apple jelly prepared for the winter is a delicious dish that will come in handy for everyday and festive tables. Apples are a storehouse of vitamins, and even in a canned state, they retain a lot of vitamins. And jelly options, supplemented with cinnamon, mint, quince, pumpkin or cranberries, will be a real find for those who would like to keep their immunity in order in the cold season.

General cooking principles

Apple jelly is prepared according to various recipes, but it is important to remember that the bones and any hard parts must be removed.If they remain, then the banks will certainly swell, and all the work of the hostess will go down the drain. With the addition of gelatin, jelly is much faster to make, but still it will not be a completely natural product. But the choice of a recipe without gelatin will delight you with its taste and spicy, rich aroma, unusual texture. In any case, applesauce is simmered over low heat in a saucepan with thick walls and a bottom until completely thickened.

Selecting and preparing the main ingredient

Properly selected apples are very important. The taste of the dish depends on them. Any variety will do, but the fruits should be juicy, elastic, fresh, without defects, bruising, cracks, signs of decay. Alas, the color of the puree will be identical in any case, so there is no point in taking bright fruits.

On average, from one kilogram of apples, taking into account the entire processing and evaporation process, up to 200 grams of jelly is obtained. Therefore, if you plan to close a kilo of jam, then you need to take a fresh product 5 kilos.

How to prepare the container?

Mandatory stage is the correct sterilization of jars. Follows:

carefully inspect the containers for chips, cracks (such can not be used);
wash thoroughly under running cold water with detergent, you can use soda;
rinse with boiling water and sterilize.

Sterilization can be carried out by various methods. If the supply of apples is large and it is planned to close many cans, then they can be put in the oven for 15 minutes with their necks down, and then rearranged, preventing air from entering, onto a clean cloth. If there are few jars, then each can be put in the microwave or on the spout of a kettle with boiling water.

How to make apple jelly for the winter?

You can use the following recipes.

Recipe without gelatin

Recipe without the use of gelatin - the simplest in essence. The list of ingredients is minimal, but the taste will amaze even gourmets. The possibility of cooking without the use of gelatin is due to the fact that apples contain pectin, which itself acts as a natural thickener (therefore, the skin is not removed). You will need:

1 kilogram of apples;
half a liter of water;
400 grams of sand.

The main product is thoroughly washed out, the core is removed, cut into slices of 2-3 centimeters. Apples are placed in a saucepan and water is added, boil over the slowest fire. You can not mix, you need to wait for the appearance of juice. After that, the liquid is decanted. Sugar is poured into the resulting broth, boiled over low heat until thickened. The finished composition is laid out in banks and rolled up.

No sterilization

To make thick jam you will need:

1 kg apples;
800 g sugar;
teaspoon of citric acid.

Fruits are cut in half, seeds are removed, immersed in water in which citric acid is diluted. Keep for 15 minutes, after which it is prepared according to a standard recipe. Acid is a universal way to make sure that sterilization is not required.

With cinnamon

For this recipe you will need:

2 kg apples;
1.5 liters of water;
400 grams of sugar;
4 natural cinnamon sticks (do not use bagged cinnamon).

In fact, the process is identical to the standard one, cinnamon is laid at the last stage (no need to roll with it).

With mint

The mint version will cheer you up in cold weather. Mint must be taken fresh, only the leaves, and not all the branches at once.

For flavor, add to the boiling mixture, it can be left in the finished composition during seaming - it will give a greenish tint.

Spicy jelly

Required:

1.5 kg of apples;
500g sugar;
10 carnation stars;
lemon.

Clove and fruits are simmered until soft, then whipped with a blender (the foam is removed). Sugar and lemon juice are added and boiled until thick.

With cranberries and quince

Cranberry and quince add a spicy flavor to jam. Required:

1 kg main ingredient;
0.3 kg cranberries;
0.5 kg of quince.

Everything is carefully cleaned. While apples are being prepared according to the standard recipe, cranberries and quince are being prepared. They can be passed through a sieve or ground in a blender. Pour into applesauce when it has already boiled for 15 minutes. Waiting for a complete thaw. Sometimes this recipe will require the addition of gelatin.

With gelatin

Gelatin is a thickening agent that will help save time on preservation. Fruits are finely cut, passed through a juicer (a blender is also suitable). The foam is removed from the resulting juice. Gelatin is diluted with water according to the instructions and set to swell.

Gelatin is spread in a saucepan with juice, sugar is poured. Bring to a boil, stirring constantly with a spoon. Boiling should not be allowed, as soon as the process begins, the mass is removed and rolled into jars.

With pumpkin

Pumpkin is cut into small pieces, evaporated in a pan with a thick bottom. When the apples are almost ready, the mixture is added to the puree from them. You need to make sure that the pumpkin was fresh, sweet varieties.

From apple juice

You will need to take fresh food and process it with a juicer. The resulting juice without foam is put on a slow fire and boiled together with granulated sugar. Gelatin is diluted and added at the last stage. Do not allow the appearance of foam (it is removed with a spoon in the process) and boiling mass.

Expiration date and storage rules

Apple jelly is not too perishable, but keep in mind that the more it is stored, the more vitamins are lost. Therefore, it is advisable to eat cooked jam in the first year and not allow it to be stored for 2 or more years.