by: Max M Rasmussen

Apple jelly

Apple jelly tastes good for both desserts and meat dishes. It also contains a lot of soluble fibers that are healthy. The combination is hard to beat ... I tell myself :-)


  • 3 kg (7 lbs) apples or (preferably) crabapples
  • 1 liter/quart of water 

pr. liter/quart finished sieved juice

  • 1 kg (1.1 lbs) sugar
  • 1 vanilla pod, seeds of.


Wash the apples and chop them roughly.

Boil, covered, for 20-30 minutes.

Sieve them through a sieve / jelly bag / towel / fabric diaper or whatever you have. The finer the strainer, the purer juice.

Pour the strained juice back into the pan.

Mix the vanilla grains and sugar into the juice.

Bring it back to a boil. Stir well so that the sugar dissolves and the mix does not burn.

Let it boil vigorously for 5 minutes. The longer it boils the stiffer the gel, so it is a bit depending on the consistency you want.

When the foam disappears by itself, it is ready to gel.

Turn off the heat and let it cool off.

Pour it onto glasses and keep them cold.


It works best with slightly unripe apples or crabapples.