11 Best Apple Jelly Recipes for Winter

Beautiful, aromatic, and delicious, with a refreshing tartness, apple jelly is loved by everyone, regardless of age, and is especially enjoyable and beneficial for the family when a cook knows how to prepare it for the winter. On frosty, long, gray evenings, this dessert will evoke memories of warm, sunny summers. This delicacy is sure to please everyone in the family, as well as relatives and guests, even those with a sweet tooth.

Apple jelly: the subtleties and specifics of preparing the dish

This preparation is usually prepared with the addition of thickeners (gelatin, pectin). When cooking, you can add a variety of fruits, berries, raisins, spices, and even pumpkin to the main ingredient—apples.

What varieties of apples are suitable?

Absolutely any variety of fruit is suitable for cooking: sweet, sour, or sweet with a hint of sourness. The main thing is that the apples are not rotten or spoiled, so as not to spoil the taste of the preparation.

Required containers

For preserving, you can use either small or liter-sized jars. For serving, use beautiful, clear glass bowls.

The most popular applesauce recipes

By following the step-by-step instructions of the most popular recipes, it's easy to prepare the most delicious and aromatic jelly that will leave no one indifferent.

Classic version

A simple, yet delicious and quick recipe. You'll need the following ingredients:

• apples (sweet) – 500 grams;
• water (purified) – 1.5 cups;
• granulated sugar – 100 grams;
• gelatin – 20 grams.

Cooking without gelatin

Although apples don't contain natural thickeners like currants, for example, you can make jelly from them without adding gelatin. To do this, boil the fruit for half an hour with the skins on, then drain in a colander, mash lightly, and let the liquid drain. Sugar is then added and the mixture is simmered until thick. Then, pour into jars, seal with lids, and refrigerate.

You will need the following ingredients:

• fruits – 550 grams;
• sugar – 300 grams;
• water (clean) – 300 milliliters.

Children's jelly made from apples and prunes

This impressive, beautiful, and incredibly delicious treat is found on the menu of almost every children's cafe. Its unique feature is the combination of apple jelly and soft whipped cream in one dessert. To make it, you'll need:

• apples (any variety) – 250 grams;
• clean water – 500 milliliters;
• sugar – 250 grams;
• cream (medium fat) – 250 milliliters;
• gelatin – 15 grams;
• mint (for decoration) – a couple of sprigs.

From apple juice with gelatin

This recipe is simple to prepare, yet boasts excellent tasting qualities. The gelatin is allowed to swell and heated (without boiling) until completely dissolved. Then, the juice is added, mixed well, poured into molds, and refrigerated.

The secret to this dessert is to whisk a little juice and gelatin until foamy and then spoon it on top of the frozen dessert. Afterward, the finished treat is refrigerated to set completely.

Apple jelly with cinnamon

This truly restaurant-quality treat will look wonderful both at home and on any holiday table. The combination of cinnamon and fruit creates a magnificent flavor profile and a refined, vibrant aroma. The prepared jelly is poured warm into molds along with cinnamon sticks, fruit pieces, and raisins.

You will need the following ingredients:

• apples (sweet varieties) – 2 kilograms;
• cinnamon (you can also use ground) – 2-3 sticks;
• large lemon – 1 piece;
• light raisins – 80 grams;
• sugar – 500 grams.

A recipe with spices and lemon for the winter

This jelly will add a touch of warm, summery color to a harsh winter diet. The addition of various spices gives the dessert a captivating aroma and piquant flavor.

First, the apples are seeded and then boiled in a saucepan of water until softened. The lemons, cinnamon, and thyme are boiled along with them. Afterward, they are placed in a colander to drain off all the juice, and then the saucepan is placed on the stove and simmered until thickened.

Then add a pinch of saffron, pour into hot jars, and seal with lids. You'll need:

• apples – 2 kilograms;
• water (purified) – 1.5 liters;
• lemons – 3 pieces;
• sugar – 900 grams;
• thyme – 15 grams;
• cinnamon – 4 sticks;
• saffron – 1 pinch.

An original recipe with milk and oranges

This original, striped treat will leave no one indifferent. The trick lies in the alternating layers of orange and milk. First, pour the first layer into the mold and refrigerate the finished product.

Once it thickens, carefully pour in the second layer and refrigerate again. Before serving, carefully invert the mold from the desserts onto a plate.

To prepare you will need:

• oranges – 2 pieces;
• sugar – 200 grams;
• milk – 450 milliliters;
• vanillin – 8 grams;
• water – 400 milliliters;
• gelatin – 20 grams.

With mint

Adding fragrant mint to the dessert will add freshness and enhance the aroma. This is a traditional recipe originating from Britain. Interestingly, this jelly can even be served with meat (especially lamb), fish, or poultry. It also pairs perfectly with chocolate in desserts. Ingredients:

• green apples – 1 kilogram;
• sugar – 450 grams;
• wine vinegar (white) – 4 tablespoons;
• salt – 1/4 teaspoon;
• finely chopped mint – 7 tablespoons.

Assorted cranberries and quince

This fruit assortment will not only be an original, aromatic delicacy, but also a delicious addition to meat and poultry dishes.

Take the following ingredients:

• quince – 0.8 kilograms;
• apples – 400 grams;
• cranberries – 400 grams;
• sugar – 500 grams;
• lemon juice – 5 tablespoons;
• water – 350 milliliters.

A healthy pumpkin preparation

This filling, healthy dessert with a rich, refreshing taste is perfect for both a festive table and an evening family gathering.

Peel and dice the pumpkin and apples, place them in a saucepan, and simmer until soft over low heat (usually up to 15 minutes). Then drain the liquid, add sugar, and puree in a blender. Melt the gelatin in a double boiler and mix with the fruit and vegetable puree. Finally, pour into bowls and refrigerate to set.

Cooking without sterilization

To prepare this preserve, peel the apples, boil them for 15 minutes, and then drain them in a colander. Then, let them drain, add sugar, and cook for another 10-15 minutes. A few minutes before the end of cooking, add the gelatin and stir well. Then, pour the hot jelly into well-washed jars, seal with lids, and store in a cool place.

Storage terms and conditions

Store the jelly rolled into jars in cool (but not freezing), dry and dark places for up to 2 years.

Preparations in unsterilized jars can only be stored in the refrigerator for up to six months.