Very tasty sugar-free apple jelly

Country kitchen

Apple jelly made at home from ripe, aromatic fruit is much healthier and tastier than ready-made mixes or semi-finished products, which contain only a small amount of natural ingredients, with the rest being questionable additives. Even in late spring, you can buy fresh apples at very low prices, and in season, they're downright cheap. This apple jelly recipe is especially useful for those with their own garden or dacha, as they often have to "rescue" a large harvest or urgently need to make something with fallen apples. So, take note of this simple and interesting step-by-step recipe with photos to ensure you're fully prepared for the summer season.

We'll be making the jelly without sugar—apples are sweet enough as is, plus they contain fructose, a natural sweetener. If desired, you can flavor the jelly with cinnamon sticks, ground cinnamon, a pinch of cloves, or other spices of your choice.

Ingredients:

fresh apples of any variety – 500-600 g;
drinking water – 1.5 glasses;
cinnamon – 1 stick;
instant gelatin powder – 1 pack (15 g);
candied fruits, chocolate chips – for decoration.

How to make sugar-free apple jelly

Wash the apples thoroughly. Peel them partially or leave them unpeeled, only removing any damaged or blemished areas. Cut into wedges, removing the core.

Place the apples in a deep saucepan or pot and pour in a little over a cup of water. This is enough for now; the rest will be needed to dissolve the gelatin. Place on the stove over high heat. Once it boils, add the cinnamon stick and cover. Reduce the heat to low and simmer for 15-20 minutes or longer, depending on the firmness of the apple pulp.

Cook the apples until they're soft, almost mushy, and the skins peel off easily. Remove the cinnamon, but don't discard the cooking liquid. Let the apples cool slightly, allowing the skins to peel off.

Peel the apples. Using an immersion blender, blend until smooth and viscous, leaving no large chunks of pulp.

Pour three tablespoons of water over the gelatin, stir, and let it swell for five minutes. Then place it in a makeshift double boiler (a saucepan of simmering water). Cook until the gelatin becomes liquid, controlling the heat and not allowing it to boil.

When all the lumps and dense areas have softened and the gelatin has acquired a uniform liquid consistency, pour it into the applesauce.

Immediately beat with a blender or mixer to evenly distribute the thickener throughout the puree.

Take suitable molds or bowls, glasses, or bowls. Pour in the apple jelly. Cool until warm, then refrigerate for two to four hours to completely set.

Before serving, garnish the apple jelly with finely chopped candied fruit and sprinkle with chocolate chips. Enjoy!