Remember when Mom used to make apple jelly when you were a kid? I sure do, sweet cold and swimming in a pool of vanilla sauce. Well, here is the grown-up version.
We made this jelly with the leftover apple peel and cores from the jam. It feels good being able to use the whole apple and not having to trash food. We used winter apples from our garden for this, but you can use any kind. This is also the perfect time to wipe the dust off the old juice boiler and make jelly. If you don’t have a Juice boiler at home you can still make this dessert. Just use a normal kettle and add apples and water into the kettle. Use low heat, to make sure that the apples do not dissolve.
Now, we made this into a dessert but you can perfectly well pour the hot jelly into sterilized airtight glasses and store it. You can use apple jelly as a spread for tea biscuits, on top of bread or even as a small sweet contrast to a heavy meat dish.
It is best to start the day before so that you can strain the juice overnight. When the juice is strained, follow the recipe as described below to dissolve the sugar.
Winter apple jelly with port wine poached pear
- Cutting board
- Kitchen scale
- 2 kg apples
- 7 dl water
- 0,5 pack of pectin powder
- 600 g sugar
- 4 pears
- Juice from one lemon
- 5,5 dl white port wine
- 200 g sugar
- 1 cinnamon pod
- 2 tbsp Mascarpone
- 1 tsp ground cinnamon
- Peel the pears and cut off the top and bottom and Cut the pears in two and remove the core
- Brush the pears with lemon juice as you go. This is important to make sure the apples don’t get brown
- Add sugar, port wine and cinnamon into a kettle and heat until almost boiling
- Lower the heat enough for the pears not to boil and add them to the wine
- Put on a side and leave it for 45 to 50 minutes until they're done
- Remove the pears from the wine
- Lightly dry them with paper, cover and leave in a cool place until planting
- Fill the water in the bottom of the juice boiler
- Wash the apples
- Cut into smaller pieces and stack them into the juice boilers top kettle
- Boil until the juice stops flowing
- Pour the juice over into a new kettle
- Add sugar slowly will stirring continuously, make sure to dissolve the sugar completely
- Ad the pectin at the end and leave to cool a bit. It's important to keep an eye on the jelly, it should not get so cold that it sets, yet not so hot that it cooks the apples
- Place one pear in a deep soup plate with the flat cut side down
- Pour the jelly around the pear
- Leave to rest in the fridge until the jelly has set
- Right before serving I add a couple of spoons of mascarpone cheese and sprinkle cinnamon over the dish
Want some more dessert tips? Check out our dessert category.