Apple Jellies
  • 8 medium apples (3 pounds), washed, quartered, and cored
  • 1 cup water
  • 1½ cups sugar
  • juice of one lemon
  1. Lightly oil an 8x8 baking dish with flavorless vegetable oil. Line the dish with parchment paper and lightly oil the paper.
  2. In a large heavy pot, cook apples and water, covered, until apples are soft, about 20 minutes.
  3. Pass the mixture through a food mill.
  4. Return the puree to the pot and add sugar and lemon juice. Simmer over low heat, stirring often, about an hour. As the mixture cooks and reduces, it starts to bubble and thicken. Be careful of spattering.
  5. The puree is done when it holds a mounded shape (in theory). To be sure, briefly chill a small amount on a plate in the freezer. It should look and feel jelled.
  6. Spread the mixture evenly into the prepared dish. Cool for several hours or overnight. When completely cooled, invert onto a parchment lined baking sheet. Remove the top layer of parchment paper. Leave to dry uncovered overnight.
  7. The paste should be firm enough to cut. If not, put the paste into a 150 degree oven for an hour or more until firm. Maybe even five hours. Or more.
  8. When it's done - if ever - cut the jellies into squares, toss with sugar, and admire how pretty they are, if only briefly.
When I say be careful of spattering, I'm serious. This stuff gets HOT and spatters a LOT. It's just really uncooperative, if not downright mean.
Recipe by Sprung At Last at