Apple Jam-Jelly
Baking and Desserts • European
Description
Apple Jam-Jelly
Ingredients
- Sugar 15 oz
- Apple 0 lbs
- Water 20 fl oz
Step-by-Step Guide
Step 1
For making jam-jelly, sour varieties of apples are best, especially Antonovka. Wash the apples, cut them into wedges (remove the core), place them in a pot, cover with water, and simmer with the lid on for 20–30 minutes. Then strain the apples through a sieve and let the liquid drain.
Step 2
Add sugar to the liquid and cook over low heat, occasionally skimming off the foam with a spoon. To check the readiness of the jelly, take a teaspoon of the hot syrup: if the drops of syrup cool and hold on the spoon when poured off, the jelly is ready.
Step 3
Immediately pour the finished jelly into pre-warmed glass jars, cover with parchment paper, and store like regular jam. The remaining cooked apples can be used to make fruit preserves or fillings.
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