Autumn is the time for apples, which means it's time to cook apple jelly.
Fragrant, nutritious and healthy drink will appeal to all. Particularly pleased that apple jelly can be a wonderful dessert during the period of fasting.
Kissel from apples - the basic principles of cooking
Cooking jelly will not be difficult, and this can be done in different ways.
The basis for the jelly can be fresh or dried fruit, apple compote, juice, mashed potatoes, as well as jam or jam.
Kissel can be prepared liquid to use it as a drink with pastries, or to make it so thick that it will resemble a gentle jelly. The consistency of jelly depends on the amount of starch added. The more you add this product to the liquid, the thicker the finished product will be. Starch can be used potato or corn.
Apples are washed, cut in half, removed the core and peeled. How to chop the apples, decide for yourself. Kissel will turn out thick and tasty, if the fruits are chopped on a coarse grater, but if you like fruit slices to be felt in the drink, cut the apples into small pieces.
Dried apples are pre-soaked in warm water for several hours, then used to make jelly.
Apple jelly can be prepared with other fruits or berries, cinnamon, etc.
Serve jelly, both hot and chilled. Thick kissel can be decorated with sour cream with sugar or whipped cream.
Recipe 1. Natural apple kissel
Ingredients
1 l of 250 ml of drinking water;
50 g of potato starch;
100 g of sugar;
three apples.
Method of preparation
1. A liter of filtered water is poured into a saucepan and set on a small fire.
2. My apples, with a sharp knife cut off the peel of the fruit, cut into four pieces and remove the seed boxes. The flesh of apples is finely crumbled. 3. Put apples in boiling water. After five minutes, add sugar and stir until it dissolves completely.
4. Dilute starch in a glass of boiled water. A thin stream pour the diluted starch into the compote. At the same time constantly mix. As soon as the mixture begins to boil, remove the saucepan from the fire. Serve hot or chilled with pastries.
Recipe 2. Thick apple kissel with cranberry syrup
Ingredients
Syrup
80 ml of drinking water;
40 grams of sugar;
20 g of cranberries;
Kissel
lemon acid;
an Apple;
750 ml of drinking water;
half a cup of sugar;
50 g potato starch.
Method of preparation
1. Cranberries are sorted out, we clean out of everything superfluous and we spread it in a sieve. Wash the berries with boiling water, put them in an enamel pot and rub with a wooden pestle. Shift the resulting mass on the gauze and squeeze the juice. Squeezes pour hot water and keep on fire until boiling.
2. The resulting broth is filtered through a sieve into another dish. Dissolve the sugar in it, bring it to a boil again, cool and add cranberry juice.
3. Put a saucepan on the stove. My apples, cut in half and cut the core. Cut the flesh into thin slices. We put apples in boiled water, add citric acid and cook for ten minutes.
4. Filter the broth, apples fray through a sieve. Apples puree combine with a decoction, add sugar and then send to the fire.
5. We dissolve starch in half glass of cold water and in a thin stream we introduce the mixture into boiling broth. Cook, stirring continuously, for a couple of minutes. Kissel poured into cups, sprinkled with sugar and cool. Serve, watering cranberry syrup.
Recipe 3. Apple jelly with cherries and cinnamon
Ingredients
75 g sugar;
three quarters cup of dried or frozen cherries;
liter of drinking water;
an Apple;
10 g cinnamon;
50 g potato starch.
Method of preparation
1. Wash the apple, peel it off with a sharp knife and cut it into four pieces. Remove the seeds with septa. Crumble the flesh into small squares. 2. Put the frozen cherries in a saucepan, add the chopped apples and fill all with drinking water.
3. Place the saucepan on the stove. When the contents begin to boil, add sugar and boil for another ten minutes.
4. Combine starch with cinnamon in a glass, fill the mixture with water and mix everything thoroughly.
5. Constantly stirring, add a mixture of starch and cinnamon in a boiling drink. As soon as the jelly begins to boil, remove it from the heat and cool.
Recipe 4. Kissel from apples, pears and plums with sour cream
Ingredients
100 g sour cream 20%;
large apple;
large pear;
50 g sugar;
six plums;
30 grams of potato starch;
500 ml of drinking water;
ground cinnamon.
Method of preparation
1. Peel the apple and pear. Fruit cut into chunks and remove the core. Crush pulp into slices. Wash plums, break them in half and remove bones from them.
2. Place all fruits in an enamel saucepan, cover with water, add sugar and cinnamon. Boil after boiling for about five minutes.
3. Strain the fruit, send it back to the stove and boil. Dissolve starch in half glass of water. The resulting mixture enter a thin stream into the broth, while constantly stirring. Warm up until the mixture starts to boil.
4. Mash boiled fruit through a sieve and add to the jelly. Stir. Pour the jelly in glasses. When it cools, place a spoonful of sour cream on top.
Recipe 5. Apple jelly with cinnamon
Ingredients
850 ml of filtered water;
three large apples;
cinnamon stick;
150 grams of sugar;
potato starch - 50 g;
lemon acid.
Method of preparation
1. Wash apples, peel. Place the rind and the core in a saucepan, pour 700 ml of filtered water and place on the stove. Cook on low heat from the moment of boiling up, 20 minutes.
2. Remove the cleaning from the decoction. Strain the liquid and bring to a boil again.
3. Slice the pulp of apples with a blender to a state of mashed potatoes. To keep the apple mass dark, add citric acid to it. 4. Put applesauce in boiling broth and mix.
5. Pour the starch with half a glass of water and stir. Immediately add the starch to the boiling broth, stirring while stirring. Add cinnamon stick. Heat until the jelly thickens. When the first bubbles appear on the surface, remove the dishes from the heat, pour them into glasses. Sprinkle with powdered sugar on top so that the film does not form.
Recipe 6. Kissel from dried apples
Ingredients
80 g dried apples;
citric acid - at the tip of the knife;
750 ml of filtered water;
100 g of sugar;
35 g potato starch.
Method of preparation
1. Rinse dried apples thoroughly. Put in a deep dish and fill them with hot water. Leave to swell for two hours, covering the dishes with a lid.
2. Transfer the apples along with the water in which they are drawn into the saucepan and boil for half an hour from the moment of boiling.
3. Remove the apples from the broth with a skimmer and rub them through a sieve. Strain the broth.
4. Combine pureed apples with broth, citric acid and sugar. Place on the stove again and bring to a boil over low heat.
5. Dissolve starch in cold water and immediately, until he has settled, enter in a thin stream into boiling broth. Stir vigorously. As soon as the first bubbles appear on the surface, remove the saucepan from the heat. Pour the jelly in portions and cool.
Recipe 7. Kissel from apples and pears
Ingredients
half a kilo of apples;
125 g of sugar;
half a kilo of pears;
2 l of 250 ml of filtered water;
60 g of starch.
Method of preparation
1. Wash pears and apples, cut in half and remove the core. Do not peel the rind. Cut the fruit into slices. Put them in a saucepan, cover with two liters of water and put on the stove.
2. Boil the fruit from the moment of boiling up for 20 minutes. Remove from the heat and let it stand.
3. Strain the broth, pour it into the pan and put it back on the stove.
4. Dissolve starch in a glass of drinking water in a separate container. 5. Enter the resulting mixture in a thin stream into the broth, with constant stirring. Boil, continuing to stir, until the first signs of boiling appear on the surface. Remove from heat and cool.
Recipe 8. Apple Kissel with Sea Buckthorn
Ingredients
starch;
four large sweet apples;
cold water - 100 ml;
sea buckthorn - 125 g;
sugar is half a glass.
Method of preparation
1. Cut the washed apples into slices and remove the seeds and partitions. Crush fruit in small cubes. Put the apples in a saucepan and cover with water. Place on the stove and cook until the fruit is soft. Remove from heat.
2. Wash sea buckthorn and rub through a fine sieve. Strain the resulting mass through cheesecloth.
3. Put the sea buckthorn mixture in a saucepan with fruit, mix, add sugar and citric acid. Stir and put on slow fire. After about ten minutes, add diluted starch. Intense while mixing. Cool the finished jelly.
Apple Kissel - Tips and Tricks
For the preparation of jelly is better to use corn starch.
If you are cooking jelly from dried apples, they must be soaked in hot water for two hours.
For flavor in jelly can add citrus zest, a few drops of vanilla or cinnamon sticks.
If you want to get a jelly homogeneous consistency, chop grated apples, or mash boiled fruits through a sieve.
