Apple jelly that thickens without adding gelatin

It is one of our favorite dishes that can be eaten throughout the year. Apple jelly No gelatin. You need a minimum of ingredients, and the result is always tasty and never boring. Naturally, the consistency of our jelly is not as dense as in its classic counterpart. But trust me, it's almost indistinguishable.



This is another great way to channel a rich harvest of apples in the right direction. Just squeeze the juice from the fruit means to throw out a delicious and, most importantly, useful flesh. We see it as product translation and unnecessary waste. And so, jelly doesn't need gelatin or agar-agar. Simple and practical.

Apple Jelly Ingredients

• 500g apples
• 250g sugar
• 250 ml of water
• cinnamon

Preparation

1. Prepare the ingredients. Wash the apples and dry them. Remove the core and seeds. But the peel must be left, because it has a lot of pectin, which is also used in the preparation of pastilles. We're gonna need big slices of apples, so try not to go too far.
   
   
   
2. Put the learned pieces in a pot and pour water. Bring to a boil and boil at a minimum heat for 30-35 minutes. Don't worry, they won't burn and the water won't boil.
   
   
   
3. Catch and place boiled apples on a sieve. Press them down with something heavy so they give away the remaining fluid. In Soteinica should remain a maximum of apple juice, water and pectin. Apple flesh is also useful: it makes a wonderful filling for the pie.
   
   
   
4. Now is the time to add sugar and cinnamon to the broth. Make the fire a little stronger and boil the apple syrup until you notice it's thicker. 10-15 minutes. The color of the resulting jelly will be from light yellow to saturated red. It all depends on the type of apple. Wait half an hour and try. You'll love it.
   
   
   

Even hot jelly now has only 2 pathways. Or we cool it in the fridge and serve it to the table in a few hours. Because of the pectin, it will be dense and with a pleasant texture. Or, if there are really a lot of apples, roll the jelly in cans and leave it in a dark cool place, for example, until winter. With tea, when thick snow falls outside the window, it is particularly tasty.



By the way, some cooks like to add lemon to this jelly. Basically, there's nothing wrong with that. The taste really gets brighter. Just don't throw them at the apples right in the peel. Just squeeze the lemon juice and soak some peel. The white part can make the finished jelly bitter, and we absolutely do not need it.