ForkwiseApple Jelly
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 lb (450 g / 4 ea.) apples
- 3 oz (85 g / ⅓ cup) caster sugar
- ½ US pint (240 ml / 1 cup) water
- 1 lemon, zested and juiced
- 2 tbsp water
- ½ oz (14 g) leaf gelatine
Method
- Peel and slice the apples, then put them into a pan with the sugar, ½ pint water, lemon juice, and lemon zest.
- Simmer until tender, and rub through a fine sieve.
- Bloom the gelatin in the 2 tbsp water. Melt the bloomed gelatin, strain it, and stir it into the apple mixture, and turn into a prepared mould.
- Chill in the fridge for a few hours until set.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Apple and grape jelly (3984569750).jpg by Nic from England (CC BY 2.0) · source
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