John Myers
Apple Jelly
The perfect apple jelly recipe with a picture and simple step-by-step instructions.
- 250 ml Fruit syrup apple
- 150 ml Water
- 12 leaf Gelatin
- 100 g Sugar
- 1 packet Vanilla sugar
- 400 ml Water
- 2 pcs Apple boskop
- 50 g Raisins
- 10 g Butter
- 2 tbsp Sugar
- There is the commercially available jello in the flavors of woodruff, lemon and strawberry, but there is more. In all sorts of fruit syrup you can get in trade. For me it was apple syrup. A delicious surprise for my taste buds too.
- Soak the gelatin in a bowl with plenty of water, leaf by leaf, and let it steep. Put sugar, vanilla sugar and 150ml water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Take the fire back so far that the sugar water is no longer boiling but remains hot.
- Pour in the fruit syrup, bring to the boil again briefly, add 400ml of water and bring to the boil again. Now gradually squeeze out the soaked gelatine sheets and add them to the hot fruit “soup”. Bring to the boil while stirring.
- Rinse a pudding tin or Guglhupf tin like I did with cold but do not dry it, add the boiling fruit liquid and let it cool down a bit. After the short cooling phase, put the mold in the refrigerator and let it rest there for 6-7 hours. For me it was about 12 hours, I wanted to make sure.
- To get the jelly out of the mold undamaged, you should hold the mold briefly in warm water and then turn it over onto a cake plate. If this is successful, it can be decorated. For me with caramelized apple pieces (apple, raisins, 10gr butter & 2 tablespoons of sugar) & a vanilla sauce and mint leaves as decoration.
- But you shouldn’t forget to keep the whole thing in the refrigerator if you don’t eat it 100% right away. It is also advisable to use a large cake plate, mine was a bit too small. Every attempt makes you smart and the second time you know better.
- In my opinion it is worthwhile, also in terms of taste but who am I 😉 Just try it yourself. Good work and good appetite, your tine
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