Autumn is the time for apples, which means it's time to cook apple jelly.
Fragrant, nutritious and healthy drink will appeal to everyone. It is especially pleasing that apple jelly can be a wonderful dessert during the fasting period.
Kissel from apples - the basic principles of cooking
Cooking jelly will not be difficult, and you can do this in different ways.
The basis for jelly can be fresh or dried fruits, apple compote, juice, mashed potatoes, as well as jam or jam.
Kissel can be made liquid in order to use it as a drink with pastries, or make it so thick that it will resemble delicate jelly. The consistency of the jelly depends on the amount of starch added. The more you add this product to the liquid, the thicker the finished product will be. Starch can be used potato or corn.
Apples are washed, cut in half, core and peeled. How to chop apples, decide for yourself. Kissel will turn out thick and tasty if you chop the fruits on a coarse grater, but if you like pieces of fruit to be felt in the drink, cut the apples into small pieces.
Dried apples are pre-soaked in warm water for several hours, after which they are used to make jelly.
Apple jelly can be prepared with other fruits or berries, cinnamon, etc.
Serve jelly, both hot and chilled. Thick jelly can be decorated with sour cream with sugar or whipped cream.
Recipe 1. Natural apple jelly
Ingredients
1 liter of 250 ml of drinking water;
50 g of potato starch;
100 g of sugar;
three apples.
Cooking method
1. A liter of filtered water is poured into a saucepan and put on a small fire.
2. My apples, with a sharp knife, cut the peel from the fruit, cut into four parts and remove the seed boxes. The pulp of apples is finely chopped.
3. Put apples in boiling water. Five minutes later, add sugar and stir until it is completely dissolved.
4. We breed starch in a glass of boiled water. Pour diluted starch into a compote in a thin stream. In this case, constantly mix. As soon as the mixture begins to boil, remove the stewpan from the heat. Serve the jelly hot or chilled with pastries.
Recipe 2. Thick apple jelly with cranberry syrup
Ingredients
Syrup
80 ml of drinking water;
40 g of granulated sugar;
20 g cranberries;
Kissel
lemon acid;
an Apple;
750 ml of drinking water;
half a glass of sugar;
50 g of potato starch.
Cooking method
1. We sort out the cranberries, clean them from all the excess and put them in a sieve. We pour berries with boiling water, put them in enameled dishes and rub them with a wooden pestle. We transfer the resulting mass to cheesecloth and squeeze the juice. Pour the extracts with hot water and keep on fire until boiling.
2. The resulting broth is filtered through a sieve into another bowl. Dissolve sugar in it, bring it to a boil again, cool and add cranberry juice.
3. We put a saucepan with water on the stove. My apples, cut in half and cut the core. Cut the pulp into thin slices. Dip apples in boiling water, add citric acid and cook for ten minutes.
4. Filter the broth, rub the apples through a sieve. Combine apple puree with broth, add sugar and send it to the fire again.
5. We dilute the starch in half a glass of cold water and introduce the mixture into a boiling broth with a thin stream. Cook, stirring continuously, a couple of minutes. Pour the jelly into the cups, sprinkle with sugar and cool. Serve with cranberry syrup.
Recipe 3. Apple jelly with cherries and cinnamon
Ingredients
75 g of sugar;
three quarters of a cup of dried or frozen cherries;
liter of drinking water;
an Apple;
10 g of cinnamon;
50 g of potato starch.
Cooking method
1. Wash the apple, peel it with a sharp knife and cut into four parts. Remove the septum seeds. Crush the flesh into small squares.
2. Put frozen cherries in a saucepan, add chopped apples and pour everything with drinking water.
3. Place the saucepan on the stove. When the contents begin to boil, add sugar and cook for another ten minutes.
4. Combine the starch with cinnamon in a glass, fill the mixture with water and mix everything well.
5. With constant stirring, introduce a mixture of starch and cinnamon into a boiling drink. As soon as the jelly begins to boil, remove it from the heat and cool.
Recipe 4. Jelly from apples, pears and plums with sour cream
Ingredients
100 g of sour cream 20%;
large apple;
large pear;
50 g of sugar;
six plums;
30 g of potato starch;
500 ml of drinking water;
ground cinnamon.
Cooking method
1. Peel the apple and pear. Cut the fruit into slices and core. Grind the flesh into slices. Wash the plums, break them in half and remove the seeds from them.
2. Place all the fruits in an enameled saucepan, fill with water, add sugar and cinnamon. Cook from boiling for five minutes.
3. Strain the fruit broth, send it to the stove again and boil. Dilute starch in half a glass of water. Enter the resulting mixture with a thin stream into the broth, while constantly stirring. Warm until mixture begins to boil.
4. Pound the boiled fruit through a sieve and add to the jelly. Shuffle. Pour the jelly into glasses. When it cools, put a spoonful of sour cream on top.
Recipe 5. Jelly from apples with cinnamon
Ingredients
850 ml of filtered water;
three large apples;
cinnamon stick;
150 g of sugar;
potato starch - 50 g;
lemon acid.
Cooking method
1. Wash and peel the apples. Place the peel and core in a saucepan, pour 700 ml of filtered water and place on the stove. Cook on low heat since boiling for 20 minutes.
2. Remove the cleaning from the broth. Strain the liquid and bring to a boil again.
3. Slice apple pulp with a blender until smoothie. To prevent apple mass from darkening, add citric acid to it.
4. Transfer applesauce to a boiling broth and mix.
5. Pour the starch with half a glass of water and stir. Immediately introduce the starch into a boiling broth, stirring vigorously. Add a cinnamon stick. Warm until the jelly thickens. When the first bubbles appear on the surface, remove the dishes from the fire, pour into glasses. Sprinkle with powdered sugar on top so that a film does not form.
Recipe 6. Dried Apple Jelly
Ingredients
80 g of dried apples;
citric acid - at the tip of a knife;
750 ml of filtered water;
100 g of sugar;
35 g of potato starch.
Cooking method
1. Rinse the dried apples thoroughly. Put in a deep bowl and fill them with hot water. Leave to swell for two hours, covering the dishes with a lid.
2. Transfer the apples along with the water in which they were infused in a saucepan and cook, after boiling for half an hour.
3. Remove the apples from the broth with a slotted spoon and wipe them through a sieve. Strain the broth.
4. Combined apples with a decoction, citric acid and sugar. Put on the stove again and bring to a boil over low heat.
5. Dilute the starch in cold water and immediately, until it is a donkey, introduce a thin stream into a boiling broth. Stir vigorously at the same time. As soon as the first bubbles appear on the surface, remove the saucepan from the heat. Pour the jelly into portioned dishes and cool.
Recipe 7. Jelly from apples and pears
Ingredients
a pound of apples;
125 g of sugar;
a pound of pears;
2 l of 250 ml of filtered water;
60 g of starch.
Cooking method
1. Wash the pears and apples, cut in half and remove the core. Do not peel. Slice the fruit into slices. Put them in a pan, fill with two liters of water and put on the stove.
2. Cook the fruit from the moment of boiling for about 20 minutes. Remove from heat and let it brew.
3. Strain the broth, pour it into the pan and place it on the stove again.
4. In a separate bowl, dilute the starch in a glass of drinking water.
5. Enter the mixture with a thin stream into the broth, with constant stirring. Boil without stopping stirring until the first signs of boiling appear on the surface. Remove from heat and refrigerate.
Recipe 8. Jelly from apples with sea buckthorn
Ingredients
starch;
four large sweet apples;
cold water - 100 ml;
sea buckthorn - 125 g;
sugar - half a glass.
Cooking method
1. Cut the washed apples into slices and remove the seeds and partitions. Chop the fruit into small cubes. Put apples in a saucepan and fill with water. Put on the stove and cook until the fruits are soft. Remove from the stove.
2. Wash the sea buckthorn and wipe through a fine sieve. Strain the resulting mass through cheesecloth.
3. Put the sea buckthorn mixture in a fruit bowl, mix, add sugar and citric acid. Stir and put on a slow fire. After about ten minutes, enter the starch diluted in water. Stirring intensively. Cool jelly ready.
Kissel from apples - tips and tricks
For the preparation of jelly, it is better to use corn starch.
If you cook jelly from dried apples, they must be soaked in hot water for two hours.
For flavor in jelly, you can add citrus zest, a few drops of vanilla or a stick of cinnamon.
If you want to get a jelly of uniform consistency, grind apples on a grater, or grind boiled fruit through a sieve.
