Photo courtesy of www.lottieanddoof.com
As soon as I spotted these glistening, sweet jellies on the adorable food blog Lottie and Doof, I knew they had to be mine. And, with new crop apples appearing in our fruit stands and markets, what better time to whip these up than right now? I am drawn to the blush pink tone, the firm, thick essence of apple residing in each bite, the crunch of sugar crystals in the mouth. In fact, I cannot think of a better project for this afternoon. . . . .
Thank you, Lottie and Doof!
Apple Jellies
- 3 pounds of apples (about 8), washed, quartered and cored
- 1 cup water
- 1+1/2 cups sugar
- Juice of 1 lemon
Start by lightly rubbing an 8-by-8-inch square baking pan with a flavorless vegetable oil (canola or safflower). Line pan with parchment and lightly oil parchment.
In a large pot combine the apples and the water and cook over medium heat until soft, about 20 minutes.
Pass the mixture through a food mill or sieve. Return the puree to the pot and stir in the sugar and lemon juice.
Simmer over low heat, stirring often, for about 1 hour. As the mixture cooks and reduces, it starts to thicken and bubble. Scrape the bottom of the pan while stirring to make sure nothing is sticking and burning. The puree is done when it holds a mounded shape. To be sure, you can chill a small amount on a plate in the freezer. It should appear and feel jellied.
Spread the mixture evenly in the prepared pan. Cool for several hours or overnight. When cooled completely, invert onto a parchment lined baking sheet. Remove the top layer of parchment paper. Leave to dry, uncovered, overnight. The paste should be firm enough to cut. If for some reason it is not, put the paste in a 150° F oven for an hour or more until firm. Let cool completely before cutting. The paste can be stored whole, wrapped tightly in plastic. Or trim the edges and cut into 1-inch pieces before wrapping. Store at room temperature or refrigerated for up to a year. Before serving toss the pieces in granulated sugar.
If the first photo didn't convince you to try these, here is another one to tempt you. . . .
Photo courtesy of www.lottieanddoof.com
Do something special with the apple harvest this fall with our help:
