Apple Jelly
Apple Jelly © kvalifood.com
Apple jelly goes well with both desserts and meat dishes. It also contains a lot of soluble fiber, which is good for you. That combination is hard to beat. It is also an excellent way to use up apples that have gotten so old and soft that you no longer want to eat them as they are.
Ingredients
- 3 kg apples or crab apples
- 1 l water
per l strained juice
- 1 kg sugar
- seeds from 1 vanilla pod
Method
Rinse the apples and chop them coarsely.
Cook them covered for 20–30 minutes.
The thermometer should read 221°F (105°C) for the jelly to set.
Strain them through a sieve, jelly bag, tea towel, cloth, or whatever you have. The finer the sieve, the clearer the juice.
Pour the strained juice back into the pot.
Stir the vanilla seeds and sugar into the juice.
Bring it to the boil again. Stir well so the sugar dissolves and nothing sticks to the bottom.
Let it boil vigorously for about 5 minutes. The longer it boils, the firmer the jelly will be, so it depends on the consistency you want.
Turn off the heat and let it cool.
Foam will collect on top. After about ten minutes you can skim it off with a slotted spoon. The foam will make the jelly cloudy if left in.
Pour into jars and store in a cool place.