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.
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.
Notes
➙ The cooked apples can be put in a blender and used as apple sauce.
➙ *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.
Nutrition
Serving: 0gCalories: 974kcalCarbohydrates: 253gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 22mgPotassium: 443mgFiber: 10gSugar: 239gVitamin A: 208IUVitamin C: 32mgCalcium: 41mgIron: 1mg
Nutrition Facts
Apple Vanilla Jelly
Serving Size
0 g
Amount per Serving
Calories
974
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
22
mg
1
%
Potassium
443
mg
13
%
Carbohydrates
253
g
84
%
Fiber
10
g
42
%
Sugar
239
g
266
%
Protein
1
g
2
%
Vitamin A
208
IU
4
%
Vitamin C
32
mg
39
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.