2003 Yellow apple jelly

Zhele jablochnoe zheltago tsveta

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


Use sour, reddish, almost-ripe apples of a single variety. Quarter each apple and remove the seeds, but do not peel them. Immediately drop the apples into cold water to keep them from darkening. Transfer the apples to a preserving pan, barely cover them with fresh water, and cook until the fruit becomes translucent and the water turns sour. Then strain the juice through a napkin. For 1 glass juice, use 1 glass fine sugar, and reduce to the first mark, having measured the level previously with a spill. It is good to cook a piece of vanilla bean with this jelly and then remove it.