If you have a lot of apples, try making apple jelly!
Because relatives came to visit and brought several boxes of apples, and there was a debate about whether to accept their visit, originally I planned to send the apples back, but later decided it was better to stay home. As a result, a lot of goods were left, and I had to eat them. I don't usually eat apples much, but with so many, it's hard to handle. Now they're all wilted and don't look appetizing, but I don't want to throw them away, so I researched making apple jelly, similar to hawthorn jelly. Have you ever eaten hawthorn jelly? It's sour and sweet and chewy, a good appetizer and aids digestion.
I don't have hawthorn, so I'll add some hawthorn when cooking, which will make the apple jelly look and taste a bit more sour and sweet. I just use apples, which are quite sweet. Besides the color is not very beautiful, it's still okay. Or if you use Fuji apples, the color will be even more beautiful. I recently posted apple jelly made with Fuji apples, you can search my articles if you are interested.
If you have a lot of apples that you can't eat, you can try making apple jelly with me! This is a really good way to consume a lot of apples. Once you've made a big batch of apple jelly, it's only a small box, and your family can eat it up quickly. So this method is a good way to consume a lot of apples.
If you don't have gelatin sheets, just use this method, don't add gelatin, simply spread the cooked fruit puree on a silicone mat for two days to make fruit jelly. Both methods can be used to consume a lot of apples, you can choose whichever you like. I've also posted a recipe for making apple jelly with Fuji apples before, you can search my articles if you're interested.
Required ingredients: 1500g apples, 5 gelatin sheets (if your apples have low water content, you may need to increase the gelatin sheets).
Production process:
1. Wash and dry the apples. I've let these apples sit for too long and they're now wilted, but they're still edible. If you use fresher apples, that would be better!
2. Use a pitting tool to core and cut the apples. If you don't have a pitting tool, you can cut out the core with a knife. Be careful not to peel them, the finished product will have a better color, but if you're very particular about the apple peel, you can also remove it.
3. Put the cut apple pieces into the feed cup of a food processor.
4. Don't add water, just process the apples directly in the food processor. If you don't have a food processor, but a regular blender, run it several times until it's as smooth as possible.
5. Pour the apple puree into a non-stick pan.
6. Open the fire and cook slowly. After the pot comes to a boil, reduce the heat to low and stir constantly to prevent bubbles from forming and burning. It's best to wear gloves to avoid burning yourself.
7. Wait until the apple puree is almost cooked, then immerse it in cold water with 5 gelatin sheets for three minutes. Make sure you do this when the apple puree is almost cooked, don't use hot water!
8. Continue to cook the apple puree until it becomes very viscous, and stir with a spatula until the texture disappears.
9. Pour the cooked apple puree into a container with a cling film lining, this makes it easier to demold later. Cover and refrigerate until it's set.
10. I usually refrigerate it overnight, then demold it and cut it into pieces and arrange it on a plate to eat.
Small tips: Because the apples are quite sweet, you don't need to add any sugar. They're not sour at all when you eat them.
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