Apple Vanilla Jelly
Apple Vanilla Jelly is made from fresh apples, tastes delicious, and is simple to make. With only four ingredients, you can make an exquisite jelly that will for sure become one of your breakfast favorites.
What would a slice of bread be without jelly? I don’t know about you, but I LOVE jellies, jams, and preserves! In our house, we never ever run out of that sugary goodness! I even have one shelf in my refrigerator designated for all my jellies, jams, and preserves! And it frequently happens that this said shelf isn’t big enough for all my treasures.
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One of my all-time favorite preserves is the Blueberry Vanilla! I put it on and into everything, Sunday Bread – Zopf, Orange Cranberry Scones, in my Oatmeal, you name it.
Jam or Jelly?
Do you know the difference between jam and jelly? Jam is made from cut-up or crushed fruit, resulting in a thicker spread that is less stiff and with fruit pieces throughout. Jelly is made from fruit juice, is usually clear, and has a smooth consistency.
You might have noticed that it says jam on my Apple Vanilla Jelly label; yes, I don’t know what I was dreaming about when I wrote them. Unfortunately, that jelly is now all gone, and I couldn’t retake the pictures. I will do that once I make it again. Please ignore that it says the wrong thing on the label until then.
Tip
Use vanilla straight from the vanilla bean to give you the best flavor! I love fresh vanilla! In my opinion, nothing can match that flavor, not the vanilla extract or the store-bought paste! Vanilla beans are pricey but so worth the money! I’ve been using these Vanilla Beans for a long time now and have been very impressed by their quality.
How to store jelly
Once cooked, remove the jelly from the heat and fill it into clean, sterilized* Glass Jars. Cover up the jars and allow the jelly to cool completely before storing them in the refrigerator. Jelly will keep 6-8 months in the fridge.
*sterilize glass jars by placing them right side up in a pot with boiling water. Water should be an inch above the top of the jars. Bring the water back to a boil (adding the glass jars will drop the water temperature a bit) over high heat.
Once the water reaches a full boil, start your timer. Let the jars in the boiling water for 10 minutes. Then, carefully take them out of the water bath and let them dry on a clean kitchen towel.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Apple Vanilla Jelly. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
You might also like the following:
Blueberry Vanilla Preserves – Konfi
Apple Vanilla Jelly
Ingredients
- 1.5 kg Apples cored and sliced
- 1 Lemon
- 1.25 Liter Water or as much as you need to cover all the apples
- 800 g sugar
- 1 Vanilla bean
scraped
Instructions
Day one
- Place the washed, cored, and sliced apples together with the halved lemon in a large pot. Fill it with water until it just covers all the apples. 1.25 Liter is an approximate number; you might need more or less.
- Bring it to a boil on high heat, then reduce the heat to a simmer and let it cook for an hour. The apples will be very soft and mushy!
- Turn off the heat, remove the pot from the hot stove, cover it with the lid, and let the apples rest in the water, overnight or for 12-18h.
Day two
- Strain the apples through a colander lined with a muslin cloth or cheesecloth, or use a jelly bag with stand. Let it sit for several hours until all the juice has dripped out. Don’t squeeze the towel with the apples inside to speed up the process, as it will make the jelly cloudy if you do.
- Then measure out the juice. For every 250ml add 200g of sugar. For example I had 1 Liter of juice therefore added 800g of sugar to the juice.
- Scrape one vanilla bean into the sugar juice, heat, and gently stir until the sugar has dissolved, then increase the heat and bring it to a boil.
Checking consistency
- Check the consistency of the jelly after 40 minutes. You can use a food thermometer but don’t necessarily have to. This jelly sets at around 220°-230°F (104°-110°C). Use a spoon and put some jelly on a small plate, test whether the Apple Vanilla Jelly has reached the setting point. Let it cool (you can put it in the fridge to speed up the process), and then run a finger through it. If it wrinkles and holds its shape, it’s done!
- Remove pot from the heat and transfer the jelly to clear sterilized* glass jars. A funnel works great for that.
- Seal the glass jars immediately and allow the jelly to cool completely before you put them in the refrigerator. The jelly will keep for 6-8 months in the fridge.
For a jelly lover a sensational recipe, with a rarely felt flavor combination. The description was very helpful and I look forward to the next preparation 😀
I’m so happy you liked my recipe! Thank you for your kind words!