This jelly is made by straining apple juice for hours until clear, then boiling it with sugar. Unlike traditional jam, it contains no fruit pulp. Reaching the right setting point takes experience; once poured into jars, the jelly looks as clear as glass held up to the sun.
Coarsely chop the apples with their peels on and put them in a pot. Add enough water to cover.
Boil the apples over low heat for 20 minutes, until soft.
Pass the cooked apples through cheesecloth and let them drip for at least 3 hours. Do not squeeze the pulp; let it drain naturally.
Mix the clear strained juice with the sugar and lemon juice, then boil for 15 minutes, until it reaches the setting point.
Fill sterilized jars with the hot jelly and let cool.
Do not squeeze the cheesecloth while straining, or the jelly will become cloudy and lose its clarity.
İlk kez jöle yaptım, tülbentten süzme kısmı tam 3 saatimi aldı ama sonuç gerçekten berrak ve parlak çıktı; sabırsızlanıp bir kısmını hafifçe sıktığım yerde belli belirsiz bir bulanıklık oldu.
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