Apple jelly without apples

Ingredients

• 250 g Organic apple peels and cores (From about 6 to 8 apples)
• 750 ml Water (To cover the peels in the pot)
• 200 g White sugar (60 g sugar per 100 g apple juice (adjustable))
• 1 unité Lemon juice (About 30 ml, for acidity)
• 1 unité Vanilla bean (Scrape the seeds before use)

Instructions

1. Collect the peels and cores

   Thoroughly wash the peels and cores, then place them in a 2‑3 L pot.

   Time: PT10M

2. Cooking the peels

   Add water to completely cover the peels, bring to a boil then reduce the heat and let simmer for 30 minutes uncovered.

   Time: PT30M

   Temperature: 100°C

3. Filter and press

   Pass the mixture through a fine sieve, press the residues with the back of a spoon to extract as much juice as possible.

   Time: PT10M

4. Measure the juice and prepare the sugar

   Weigh the obtained juice (about 330 g) and calculate the sugar to add: 60 g sugar per 100 g juice. In this example, 200 g sugar is used.

   Time: PT5M

5. Add lemon and vanilla, bring to a boil

   Squeeze the lemon, add its juice, the sugar and the vanilla bean seeds to the apple juice. Bring everything to a boil.

   Time: PT5M

   Temperature: 100°C

6. Cooking the jelly

   When boiling is reached, lower the heat and let simmer on low for 30 minutes to reduce the liquid and achieve jelly consistency.

   Time: PT30M

   Temperature: 90°C

7. Sterilize the jar and pour the jelly

   Boil the glass jar in a large pot of water for 10 minutes, remove it, dry it, then pour the hot jelly into it.

   Time: PT10M

   Temperature: 100°C

8. Seal and let cool

   Seal the jar tightly, invert it for a few minutes then let it cool completely at room temperature before storing in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

980

Protein

0 g

Carbohydrates

65 g

Fat

0 g

Fiber

1 g

Ingredient Substitutions

• Instead of White sugar: Cane sugar, Honey (reduce the amount)
• Instead of Lemon juice: Apple cider vinegar
• Instead of Vanilla bean: Vanilla extract (½ teaspoon)

Equipment Needed

• Pot (2‑3 L)
• Fine sieve or strainer
• Apple press or spoon for pressing (optional)
• Kitchen scale
• Wooden spoon
• 250 g glass jar (sterilized)
• Pot for sterilization (optional)
• Knife and cutting board

Critical Steps — Do Not Skip

• Cooking the peels (30 min simmering)
• Filter and press to recover maximum juice
• Cooking the jelly (30 min reduction)
• Sterilizing the jar before filling

Chef Tips from the Video

• Using red apple varieties gives a naturally brighter color.
• Adding a pinch of salt enhances the jelly's flavor.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator for 2 weeks in the sealed jar.

Freezer: Can be frozen for up to 3 months in an airtight container.

Room temperature: Do not store at room temperature after opening.

Make-Ahead Tips

• The apple juice can be filtered and kept in the refrigerator for 24 h before cooking.
• The jelly can be prepared entirely ahead of time and stored chilled.