Apple jam-jelly
4 servings
30 minutes
Apple jelly is an exquisite dessert of European cuisine that combines the tenderness of fruits and the sweetness of home comfort. It is especially popular in cold weather when one wants to enjoy the taste of summer fruits. Sour apple varieties like Antonovka give the jelly a rich flavor with a slight tartness, while sugar and careful cooking transform it into a transparent, velvety texture. The jelly is perfect as a standalone dessert and can also complement baked goods, toast, or even meat dishes. Its harmonious taste unfolds gradually, leaving a warm fruity freshness on the tongue. This recipe is passed down through generations, remaining an unchanged symbol of home warmth and care.
1
For making jam-jelly, sour apple varieties, especially Antonovka, are best suited. Wash the apples, cut them into wedges (remove the core), place them in a pot, cover with water, and simmer for 20-30 minutes. Then strain the apples and let the liquid drain.
- Apple: 1 kg
- Water: 2.5 glasss
2
Add sugar to the syrup and boil on low heat, occasionally skimming off the foam with a spoon. To check if the jelly is ready, take a little hot syrup on a teaspoon: if the drops of syrup cool and hold on the spoon when poured, the jelly is ready.
- Sugar: 400 g
3
Immediately pour the prepared jelly into heated glass jars, cover with parchment paper, and store like regular jam. The remaining cooked apples can be used to make preserves or fillings.
