Apple jelly without gelatin sheets is another delicious version of jelly, like the strawberry jelly, and it’s also made without gelatin sheets. It’s easy to make and ready in a few minutes to serve a great spoon dessert or as a semifreddo accompanied by fresh fruit. You can also use it instead of jam for breakfast, storing it in a glass jar in the refrigerator.
To make apple jelly without gelatin sheets you can use only apple juice or include the pulp as well. In my jellies I usually use everything — the juice and the fresh fruit pulp — and I especially don’t use gelatin sheets; I prefer to use agar agar, a plant-based gelling agent obtained from the processing of red seaweed. This jelly is perfect for vegans.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.8 lbs apples (about 4–5 medium apples)
- 1 lemon
- 6 tablespoons sugar
- 1 teaspoon agar agar (natural gelling agent)
Preparation
Peel the apples and cut them into pieces. Put them in a blender together with the lemon juice, the sugar and the agar agar. Blend until you obtain a smooth and creamy mixture.
Pour the apple purée into a small saucepan and place it over the heat. Over medium/low heat, from the first boil, cook for 15 minutes.
Pour the hot apple jelly into a mold, or store it in a glass jar and let it cool in the refrigerator until it becomes firm.
