Apple jelly
Apple jelly
Apples are a frequent guest on our tables, so they are used to make a variety of dishes, from desserts and compotes to stuffed chicken. Apple jelly is one way to make an unusual, healthy, and light dessert. The recipe for this thick jelly was known in many villages. We'll share one version here.
Ingredients
- 4 pcs apples (about 700 g)
- 0.5 glass Sahara
- 3 tbsp starch
- 1 l water
Instructions
- Bring the kettle to a boil. Wash the apples, pat dry with a towel, and cut into small wedges, removing the cores but leaving the peels on.
- Place on the stove and pour in 4 cups of water.
- Once the water boils, simmer for 10 minutes, until the apples are soft. You can simmer longer, depending on the apple variety.
- Remove from heat and cool slightly.
- Place the boiled apples in a sieve, strain, and mash into a puree.
- Combine the resulting puree with the compote and put it back on the stove.
- Pour in all the sugar.
- Prepare starch: dilute it with one glass of cold water.
- Pour in a thin stream into purified water, stirring constantly.
- Cook for 1 minute, then remove from heat.
Note
Apple jelly is best served warm in winter and chilled in summer. Garnish the glasses with apple slices and mint.
