Apple Jelly

Apple jelly - recipe with photos, German cuisine
Rating: 4 Votes: 1
Cooking Time:
2 hours
Recipe Yield:
1l
Difficulty:
Medium recipe

Apple jelly is a recipe from German cuisine, what could be better than breakfast with waffles covered with apple jelly. Apples are a unique product, they contain pectin and therefore apple jelly is very easy to make without adding pectin for thickness. You can flavor apple jelly with anything, you can use vanilla, and as a vanilla stick, then it needs to be cooked together with the jelly, and then removed. You can also use vanilla powder or vanilla extract, but such a flavoring is added after the jelly is cooked. You can also add rum or rum flavoring.

Recipe Ingredients

Apples 1,5 kg
Sugar 800 g
Cinnamon 1 pcs
Vanilla Extract 0,5 tsp
Rum 1 tbsp

Cooking Recipe

The recipe for apple jelly is very simple. Wash the apples and cut them into pieces, removing the core. Make juice from the cut apples using a juicer. The amount of juice depends on the juiciness of the apples. I got 800 ml, you may have more or less.

Pour apple juice into a saucepan and add sugar. There should be as much sugar as juice. Add a cinnamon stick and put on medium heat. Cook the jelly, stirring occasionally, until the thickness you need.

To understand whether it is enough to cook or not, pour a small amount of jelly into a plate and wait until it cools, this way you will determine its readiness. When the jelly has completely reached the thickness you need, turn off the heat, add vanilla and rum, mix everything. Transfer apple jelly into sterilized jars, cover with lids and put away.